Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breast, breasts, brown sugar, buttermilk, Buttermilk Fried Chicken, Campbell’s soups, canola oil, casserole, chicken, chicken breasts, chicken legs, chicken wings, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, deep fat fryer, deep fried, deep fryer, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, fried, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, legs, Libby, LouAna canola oil, Louisiana, Louisiana Hot Sauce, lunch, main course, main dish, McCormick spices, Morton salt, oil, Pam Cooking Spray, pan, pan-fried, Pepperidge Farm, Philadelphia cream cheese, picnic, picnic food, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Southern, Southern chicken, Southern cuisine, Southern food, Southern fried chicken, Southern picnic, tailgate, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, wing, wings
I actually used this recipe to coat the chicken and then cooked it in my deep fat fryer for 10 minutes per batch at 375 F (the typical max setting for most deep fryers). It can still turn out nicely if you pan fry the chicken as directed; it just means a bit more hassle, and you have to be careful not to overcrowd the pan. Jo Cooks recommends just a simple green salad with this chicken, but if you want a quintessentially Southern meal, consider making some mashed potatoes, baked beans, or sweet potato fries. For that matter, cole slaw or potato salad would go nicely with this, too.
Check out what my pals over at Jo Cooks had to say about fried chicken:
Fried chicken is one of those first things you learn to make because it’s so simple. I think fried chicken is really in anyone’s culture, so you could say I learned it at home. My mom’s recipe is a bit different, there is no buttermilk and hot sauce in hers. What I love the most about frying chicken is the smell, the entire house smells like fried chicken and it is just wonderful.
I have to agree with Jo in that the smell of chicken frying in a cast iron skillet is one of the best aromas one will ever sniff. Truly, heaven in a pan! Yummo!
2 cups buttermilk
1 tsp paprika
1 tsp hot sauce (I used some Louisiana Hot Sauce)
salt and pepper to taste
2 tsp baking powder
1½ tsp baking soda
1 lb of chicken wings, or chicken breast (or even legs)
vegetable or canola oil for frying (I use LouAna canola oil)
Wash the chicken and dry it with paper towels. Mix the liquid ingredients and spices together until fully combined. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.
In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.
Dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it’s coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces.
In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you don’t want them to stick together. The first side will take longer to cook (about 7 min), and the second side will cook faster, 3 to 5 minutes. Repeat with remaining chicken.
After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Adjust the amount of hot sauce to your liking.
Thanks to Jo Cooks for this delicious fried chicken recipe.