Lord Honey, y'all can't think of Southern cookin' without thinkin' of the all-time most Southern dish there is--that's right--Fried Chicken. Children, we love it so much in the South, that we've made up recipes to be able to have it three times a day, and even for brunch when we can. Y'all will understand what I'm talkin' about, after ya fry up a pile of my "Southern Bling Country-Fried Chicken"
Southern Bling Country-Fried Chicken
Jason Smith, FNS southerncountrybling.com
Serves 4-6
Ingredients:
2-pounds of chicken, white or dark meat
Soak:
2-cups buttermilk
2-eggs
1-TBSP hot sauce
1-tsp garlic powder
2-tsp onion powder
1-tsp poultry season, or ground dried sage
1-tsp black pepper
2-tsp salt
Breading:
2-cups cornmeal
½-cup All-purpose or Self-rising
1-tsp onion powder
½-tsp garlic powder
1-tsp black pepper
Oil for frying
Directions:
· Place the chicken in a large bowl with a lid or a gallon size zip top bag.
· Add the soak ingredients in a bowl and stir till combined, pour over chicken and place in fridge overnight, can be soaked for up to 48 hours.
·Place the batter ingredients in a shallow dish and toss together.
· In a large heavy-bottom pot, pour oil until about 3 inches deep, bring to 360°.
· Roll each piece of soaked chicken in breading mix and place 3-4 pieces of chicken in oil, start with dark meat, cause it takes longer for it to cook, cook until medium brown or meat reads 165° on a thermometer.
· Remove form oil and place on a baking sheet, put into oven that’s heated to 325°
· Keep frying until all chicken is cooked.
· Serve hot with your favorite side dishes.
Tip: This soak and breading works great on pork chops and fish.
Comments