Directions: |
Directions:Rinse chicken under cold water
Submerge chicken in buttermilk in air tight container overnight in fridge (see note below)
Lay chicken out on wire rack to drain off excess buttermilk (do not rinse)
Season chicken with KP's favorite season (remember the mixture is also seasoned be careful and don't over season)
Season both sides
Make fry mixture
Heat oil and in a skillet (y'all know my choice is cast iron) on medium-high heat
Oil heated to 350º F (see Pooh's fun facts)
Toss chicken in fry mixture until well coated
Let sit for 5-10 minutes on wire rack before dropping in oil to make sure the mixture does not come off during frying
Drop chicken in oil (can use tongs if desired)
Fill pot in batches to prevent overcrowding to achieve even frying
Fry until cooked through with a golden-brown crisp, approximately for 15-17 minutes depending on desired crispness; turn halfway through
Remove chicken with tongs onto a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels (I use a strainer with a skillet or plate underneath to catch dripping oil)
Enjoy with your favorite KP's take a dip sauce |
Personal
Notes: |
Personal
Notes: Pooh's Notes of Love:
Use 2 cups of buttermilk to marinate 3–4 lbs of chicken pieces (a whole cut-up chicken or chicken thighs/breasts). The goal is to have enough to just cover the chicken in a bowl or resealable bag. May add a little season to buttermilk. Marinate in the refrigerator for at least 2 to 8 hours, or up to 24 hours for maximum tenderness.
Take the chicken out of the refrigerator 20 minutes before ready to fry
Cooking chicken straight from the refrigerator causes it to seize up and go chewy (now we know) room temperature will relax the meat and seals in the juice as it cooks.
Pooh's Fun Facts:
My granddaddies were both from Louisiana, (my mama's side-Shreveport, my daddy's side-New Orleans); this recipe is inspired by them and includes both of their names.
As with everything I never measure my oil, I fill the pot halfway with oil.
I never measure in the kitchen, I was taught how to cook by my granny and she came from Jackson, Mississippi. I was learning kitchen skills at a very young age and she did everything by sight and taste. I use a counting system; 9 good shakes of the bottle and add more if needed. I almost failed home economics in high because I had a hard time doing it the teacher's way, I was used to turning my chicken with a fork not tongs. I still use a fork!
When it comes to cooking practice makes you flavorful!
Pooh's Safety Tips:
Chicken should be cooked to at least 165º F
I was taught that bleach is used for cleaning when preparing raw meat and especially any type of poultry
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This recipe for Baba Lee's Southern Fried Chicken is from