Name: Real Buttermilk Fried Chicken
Total time: 2 h 50 min
Yield: Makes 6 to 8 servings
Ingredients: 1 (3 1/2-lb.) whole chicken, cut into 8 pieces; 2 cups buttermilk; 1 tablespoon Creole seasoning; 1 teaspoon salt; ¼ teaspoon freshly ground pepper; 3 cups all-purpose flour; 9 cups shortening; Garnishes: lemon wedges, fresh flat-leaf parsley

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Real Buttermilk Fried Chicken

To this day, fried chicken is my go-to lunch after church on Sundays. Keeping the shortening hot enough is the key to crisp chicken. Use a thermometer the first few times. After that, judging the heat becomes second nature.

hands-on:

50 mins

bake:

2 hrs

total:

2 hrs 50 mins

Yield:

Makes 6 to 8 servings

Jennifer Davick

Ingredients

1 (3 1/2-lb.) whole chicken, cut into 8 pieces
2 cups buttermilk
1 tablespoon Creole seasoning
1 teaspoon salt
¼ teaspoon freshly ground pepper
3 cups all-purpose flour
9 cups shortening
Garnishes: lemon wedges, fresh flat-leaf parsley

Directions

Step 1
Place chicken in a large zip-top plastic freezer bag. Add buttermilk; seal and chill 2 hours.

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Step 2
Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with Creole seasoning and next 2 ingredients. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess.
Step 3
Melt shortening to depth of 11⁄2 inches in a Dutch oven or heavy-bottomed skillet at least 10 inches wide and 3 inches deep over medium-high heat; heat to 360°. Fry chicken, in batches, turning often, 15 to 20 minutes or until evenly browned and done. Drain on a wire rack over paper towels. Garnish, if desired.

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Around the Southern Table

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