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Southern Fried Chicken


6-10 pieces fresh chicken (never frozen)
2 cups buttermilk (to tenderize and flavor)
lard or oil (soybean, peanut, or corn)
1 tablespoon bacon grease
1-1/2 cups flour
2 teaspoons salt
1 teaspoon pepper

Wash chicken in cold water, dry with towels, place in large bowl, and add buttermilk. Turn all pieces to coat with buttermilk and place in refrigerator for one hour.

Chicken is crispiest when fried in two inches of oil. Heat oil to 350 to 360 decrees. This is the right temperature to brown the outside while sealing moisture inside. Bacon grease can be added at this time to add flavor.

Remove chicken from buttermilk and dredge in the mixture of flour, salt, and pepper. Place in hot oil, cover. Chicken should be turned just once while cooking. Fry ten minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.