"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mom's Southern Fried Chicken Recipe

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This recipe for Mom's Southern Fried Chicken, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa McCoy-Cruz
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. buttermilk, 2 T. hot pepper sauce, 1 T. salt, 2 chickens, 8 pieces each, 2 c. all purpose flour, 1 1/2 tsp. baking powder, 1 tsp. ground pepper, 1 tsp. paprika, 5 c. shortening or veggie oil

Directions:
Directions:
Combine buttermilk, hot pepper sauce and 1 tsp. salt ( you can do this in a ziploc ). Add chicken pieces turning to coat. Press out air and seal bag. Place bag in bowl and refrigerate 2-24 hours to marinate, turn bag once. When ready to fry, stir together flour, baking powder, pepper, paprika and remaining 2 tsp. of salt until well mixed. Remove chicken a few pieces at a time from buttermilk mixture shaking off excess. Add chicken to flour mixture turning to coat well. Place on waxed paper for 15 minutes. Discard buttermilk mixture. Divide oil between 2 large deep skillets if available, cast iron is great but electric is fine too. Heat oil over medium heat until very hot. Carefully add 4 pieces of chicken to each skillet skin side down. Cover and cook 4-5 minutes then turn pieces over and cover and reduce heat if necessary to medium- low. Cook 8-10 minutes longer for white meat and 13-15 minutes for dark meat.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I don't exercise - if God wanted me to bend over he would have put diamonds on the floor!

 

 

 

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