Southern Fried Chicken

Fried Chicken goes with the South like the Sugarbakers.  If you get that you will love this chicken.  Although its not figure friendly it is a wonderful treat.

Southern Fried Chicken

3 pounds chicken,  I usually either buy a variety cut up or a whole fryer chicken cut into pieces

1 cup all purpose flour

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. cayenne pepper, optional or to taste

1 t. salt

1/2 t. black pepper

2 cups buttermilk

Vegetable oil, enough to come up in your frying pan about 1/2 an inch

About two hours before cooking soak the chicken in the buttermilk in the refrigerator.

In a bowl combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.  One at a time roll the chicken pieces in the flour mixture and place on a lined sheet pan.  Once all of the chicken has been coated place back in the refrigerator to rest for 20 minutes.

In a large frying pan add approximately a 1/2 inch of oil and heat to 325 degrees.  Place the chicken in the pan, being careful not to splash yourself with the hot oil.  Place a lid on the pan and cook for 15 to 20 minutes.  Turn the chicken once and cook another 15 to 20 minutes, or until cooked through.  Drain on paper towels and serve hot.

Cooks note:  I often make biscuits, mashed potatoes, and gravy with this.  You can use two to three tablespoons of grease from frying the chicken to make the gravy and it turns out amazing.