There is no rhyme or reason, why southern comfort foods have recently taken up residence in my head, it started with peach cobbler and now….well, it has drifted off to fried chicken.
Maybe it is the sizzling sound, the crispy skin or maybe it is the comfort of the flavorful fat.
I needed a good old fashioned basic recipe-nothing complicated. My sister said, to check with dad, he has a good fried chicken recipe that he makes in his cast-iron skillet, and finishes it off in the oven.
The finished dish has taken aspects of what I have been told is my dad’s recipe and added a twist and a turn of my own. A twist, soaking the chicken in buttermilk really adds to the level of moisture. The turn, skipped the finishing off in the oven, mostly, because I am lazy.
The result. Easy and uncomplicated. My dad if he tasted it, I think he would say it was pretty good.
Old Fashioned Fried Chicken
8-10 pieces chicken
1 cup self rising flour
2 tsp. Kosher salt
1/2 tsp. cayenne pepper
2 tsp. ground black pepper
1-1/2 tsp. garlic powder
1 tsp. paprika
2 cups buttermilk
Oil for frying (peanut, vegetable or canola works fine)
1. Place chicken pieces in a plastic container and cover with buttermilk. Cover and refrigerate overnight.
2. Drain chicken in a colander.
3. Place first six ingredients in a ziploc or other plastic bag (flour through paprika). Shake to blend.
4. Dredge chicken in seasoned flour and shake off excess. Place floured chicken pieces on a cookie sheet.
5. Add enough oil to create about 1/2-inch in a large skillet (cast iron works best). Heat oil to 325 degrees.
6. Place chicken skin side down into pan. Cook chicken untl golden brown about 10-12 minutes per side.
7. Drain chicken on a sheet pan with a rack. Season with salt while hot.
Serve and enjoy!