We get the craving for good old fashioned fried chicken occasionally but we have never found a recipe that is good. We ran across this recipe which is a Eastern Texas style but it comes out very moist which must be due to soaking in buttermilk.
We love baked bean and corn on the cob along with our fried chicken. What is your favorite side dish?
Fried Chicken
Nothing beats fried chicken made with your favorite spice blend.
Ingredients
- 4 pounds chicken breasts, thighs, legs, or mix
- 1 1/2 pounds shortening preferably Crisco
- 3 tablespoons bacon drippings
Marinade
- 4 cup buttermilk
- 2 teaspoons Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Seasoned Flour
- 1 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon Morton Nature’s Seasons Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon six pepper spice
- 1 1/2 cup all-purpose flour
Instructions
- At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix the marinade ingredients together in a shallow dish. Add the chicken parts, turning to coat them well with the mixture. Cover the dish, and refrigerate it.
- About 20 minutes before you plan to fry the chicken, bring it to room temperature.
- In a bag, combine the seasoned flour ingredients. Set aside.
- In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat. Add the bacon drippings to the skillet. When small bubbles form on the surface, reduce the heat slightly. Place a large brown paper sack near the stove for draining the chicken.
- Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop into the seasoned flour. Shake the bag well so that the piece is coated thoroughly. Remove it from the bag, and lower it gently into the skillet, skin-side down. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly. The pieces should fit snugly together, although they shouldn’t stick to each other. Reduce the heat to medium, and cover the skillet. Fry the chicken exactly 17 minutes.
- Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently. Fry it uncovered for another 17 minutes.
- Remove the chicken with the tongs — it will be a deep, rich brown — and lay it on the paper sack to drain.
This month we’ve taken on a challenge – one that involves blogging through the alphabet. #AtoZChallenge
Did you miss a letter? Catch up now.
Photo Credit: Roger Kirby via stock.xchng
4 replies on “Fried Chicken”
[…] Way Back Wednesday – The One Where I Apologize Plus Nursery Rhymes Welcome & Introductions Welcome to Tim And Angi's Blog. I'm Angi, the primary writer of this blog. Wife to Tim. Mom to Little T and Drama King. We live in a small country town in southern New Mexico. When I'm not blogging, I am a web and print designer. Tim works from home as a technical support agent. Little T is a huge wrestling fan, loves the Power Rangers, and uses his webcam to make videos. He has Apraxia which is a speech disorder and uses an AAC device to communicate everything we do not understand. Drama King is a huge fan of nature, loves the Power Rangers, and is a fantastic Nintendo NES player. He will remind you about saving the planet, saving animals, and just being a good Earthling. Hear It First Cooking From The Heart […]
Oooh that looks delicious! I’m always looking for good fried chicken recipes.
This looks SO yummy…but I will need to tweak it for our food intolerances. Welcome to the challenge…we are home educating our teens!
If you tweak it successfully, let me know and I can add it to the notes.