No, I’m not from the south, but the food is good!
Tonight we are having Fried Chicken, corn bread, and green beans. This fried chicken recipe comes from Moms Who Think. This is my first time making it, so I’ll let you know how it turns out.
Arkansas Grandma’s Authentic Southern Fried Chicken
4-5 lbs. chicken parts
4 cups salt brine (recipe below)
1½ cups buttermilk
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tsp. ground sage
1 cup flour (to dredge the chicken)
Oil or shortening to fill skillet ½ inch deep
1. Make the salt brine by dissolving 1/2 cup salt in 4 cups of cold water.
2. Place chicken parts in a large glass bowl, add enough salt brine to cover, cover with plastic wrap, and place in the refrigerator to soak overnight.
3. The next day, drain off the salt brine and add 1½ cups buttermilk to the bowl. Allow the chicken to soak in the buttermilk for a couple of hours (or until ready to cook) turning the chicken several times to make sure all the pieces get to soak.
4. To make the breading: Add salt, pepper, paprika, garlic powder, onion powder and sage to 1 cup of flour.
5. In a very large, heavy skillet, add vegetable oil or shortening to ½ deep, and heat over a medium flame. Be careful of overheating or you’ll burn the flour coating, but if the oil isn’t hot enough it will soak into the coating (making it greasy). Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.
6. Dredge each piece of the buttermilk-coated chicken in the seasoned flour and place them skin side down in the skillet. Do not to crowd the pieces in the pan to achieve the best all-over crispiness.
7. Cover the pan with a loose fitting lid to vent some of the steam and cook to a deep golden brown (approx. 15 min.). Turn the chicken over with tongs and cook an additional 15 minutes or until deep golden brown. Chicken is done if the juices run clear and there is no sign of pink near the bone.
8. Drain the cooked chicken on a wire rack over a baking sheet. Serve on a warm platter.
UPDATE: The fried chicken was delicious! A bit too salty- next time I’ll use less salt in the brine.