Southern Fried Chicken
Serves: 6Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 1 chicken (3 1⁄2 lbs.), cut into pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1⁄3 cup yellow cornmeal
- 1⁄2 tsp. celery salt
- 1⁄2 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 cups vegetable oil
- Place chicken pieces in a large bowl and pour the buttermilk over the chicken. Refrigerate for 30 minutes.
- In a large zip-top plastic bag, combine the flour, cornmeal, spices, and seasonings. Remove the chicken pieces from the milk (shake, but don’t pat dry), and dredge in the flour two at a time. Place coated pieces on a wire rack and set aside for 30 minutes.
- In a large, heavy skillet (preferably cast iron), heat oil over medium-high heat to 350°F.
- Place chicken in the oil, skin side down. Do not crowd; fry in two batches if necessary. Cook for about 15 minutes, turning once to brown on both sides. Reduce heat to medium and cover; allow to cook for an additional 20 minutes. Uncover and cook for 10 minutes more or the internal temperature reaches 185°F. Drain on paper towels before serving.