Southern Fried Chicken
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This is probably my favorite way of fixing fried chicken. The crust is crispy, and the meat is tender and juicy. I hope you enjoy it too!
INGREDIENTS
1 whole chicken, cut into 9 pieces, or 2 packs boneless, skinless chicken breasts
1/2 cup buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening, I use Crisco
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 tablespoon poultry seasoningPlace chicken in a 1-gallon plastic bag. Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight. (I usually do mine overnight).
Measure flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. Place chicken on a wire rack and repeat with the remaining chicken.
Spoon out enough shortening to measure 1-inch deep in a heavy skilet. Heat shortening to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for 5 minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about 5 minutes more. Turn chicken with tongs and continue cooking until brown all over, about 10 to 12 minutes longer. Remove to wire rack placed on top of a baking sheet.
NOTE - Don't overcrowd the chicken. If you're skillet is not large enough to hold all the pieces without crowding, fry in batches. If you do this, you may need to add a little more shortening, but be sure to let the temperature come back up to 350 degrees before frying the second batch.