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"Hunger is the best sauce in the world."--Cervantes

Fried Chicken Recipe

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This recipe for Fried Chicken is from Abernathy Campbell 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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ lb chicken, cut into pieces
3 eggs
½ cup water
2 cups self-rising flour
1 tsp black pepper
Crisco shortening for frying
2 cups buttermilk
Directions:
Directions:
Soak chicken pieces overnight in buttermilk in the refrigerator. Drain the buttermilk and season the chicken and put back in the refrigerator. Let sit 2-3 hours.

Beat eggs with water and set aside. Add black pepper to the flour. Coat the chicken with some of the flour. Dip seasoned chicken in egg. Coat each piece with flour mixture. Fry in moderately hot shortening (350º) until golden and crisp.

Note: dark meat requires longer cooking time – about 13-14 minutes, compared to 10 minutes for white meat.
Personal Notes:
Personal Notes:
About as Southern as my accent! Mama showed me how to do this and I experimented over the years (and pounds) and like this recipe best.

 

 

 

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