"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fried Chicken Recipe

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Fried Chicken image
Christmas 1978, Flo & family game time


This recipe for Fried Chicken, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

In Honor of Margaret Flo Corrie


3-5 pound Fresh Whole Chicken or Whole Cut-Up Chicken or Chicken Tenders
2 cups Buttermilk
3 cups All-Purpose Flour
1 tablespoon Baking Powder
1 tablespoon Salt
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika (optional)
Vegetable Oil For Frying

Cut whole chicken into 9 pieces (2 legs, 2 thighs, 2 wings, 2 breast pieces, 1 back piece), In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
(If you do not have time to marinate, put chicken pieces in a bowl in buttermilk and continue to Step Two.)

In another resealable plastic bag, combine flour, baking powder, salt, garlic powder, paprika and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade/buttermilk into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.

Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350F and 375F. Fry chicken a few pieces at a time so oil doesnt cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170F. Drain on wire rack to keep chicken crispy.

Personal Notes:
Personal Notes:
Don't have a deep-fry thermometer? You can tell when the oil is hot by taking a wooden spoon and stick it upside down into the oil until the handle touches the bottom of the pan. Oil will bubble around the handle when oil is hot.

Margaret Flo Corrie Belew was daddy's sister and, naturally, a wonderful cook. One thing she was known for was her fried chicken. I don't have her recipe but this is a good one that I put here in honor of her, and I'm sure she would approve with a hearty laugh. We sure miss that laughing, playful, loving aunt and mother to Marlisa, Terisa and Mark, who never grew old, she just slipped away.




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