- 5
Ingredients
- 3 1/2 lbs. chicken pieces
- 2 cups buttermilk
- 1 cup self-rising flour, or more
- 1 tablespoon seasoned salt, (McCormicks All )
- vegetable oil, for frying
Preparation
Step 1
1) Trim the excess fat and skin from each piece of chicken. Marinate Chicken pieces in buttermilk overnight.
2) Sprinkle the
pieces with McCormicks Season All. Chicken should be moist. If not rince in water and shake off excess. Coat or Dredge the chicken pieces in the self rising flour to coat chicken very well on all sides.
Shake off the excess flour.
3) Pour enough vegetable oil into a heavy deep skillet (cast-iron is
perfect) to fill it to 2 inches. Heat over medium heat to 375oF. (A small
cube of bread dropped in the dropped in the oil will brown in about 20
seconds.)
4) Add only as many of the chicken pieces as will fit without touching.
Overcrowding will lower the temperature of the oil and make your fried
chicken greasy. With a long-handled fork or tongs to prevent getting
splattered, turn the chicken pieces until they are golden brown on all
sides and cooked through, about 10 minutes thicker larger pieces will need more time. The easiest way to tell if the chicken is cooked is to poke a fork down to the bone near the thickest part - if the chicken is cooked the juices will run clear, not pink.
5) Remove the chicken pieces from the skillet to drain. If you have to
fry the chicken in batches, keep the fried chicken warm on a baking sheet in a 250 degree oven. When all the chicken is fried, sprinkle the pieces with
paprika and serve hot.
NOTES : I prefer peanut oil for deep frying. The self rising flour gives a much crispier and flaky coating to the chicken.