Southern Fried Chicken
Everyone has their own way - here's mine. It takes a little time but sooooo worth it.
Ingredients
Chicken & Marinade
- Chicken (assortment of legs, thighs and breasts based on your preference - make lots as it is great cold too)
- Cold Water (to cover chicken)
- ½ cup Sugar
- ½ cup Salt
- 2 cups Buttermilk
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Sugar
- ½ tsp Cayenne Pepper
Dry Ingredients
- 2 cups Flour
- 1 cup Cornmeal
- 1 cup Corn Flakes (cereal)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 1 tbsp Parsley Flakes
- 1 tbsp Old Bay Seasoning
- ½ tbsp Dried Oregano
- 1 tbsp Paprika
Cook
- 2-3 inches Corn Oil
- ½ cup Vegetable Shortening (Crisco)
Instructions
Chicken & Marinade
- Clean and cut chicken. Brine chicken parts overnight in Cold Water (to cover), Sugar and Salt.
- Remove chicken from brine and discard liquid. Place brined chicken parts in mixing bowl and add Buttermilk, Salt, Black Pepper, Sugar and Cayenne Pepper. Marinate chicken in buttermilk mixture overnight.
Dry Ingredients
- In mixing bowl blend Flour, Cornmeal, Corn Flakes, Salt, Pepper, Sugar, Onion Powder, Garlic Powder, Cayenne Pepper, Parsley Flakes, Old Bay Seasoning, Dried Oregano and Paprika.
- Mix dry ingredients well breaking the Corn Flakes a little with your hands. Coat well chicken parts with the dry mixture and shake off. Place on sheet pan until all the chicken is coated. Let prepared chicken rest in the refrigerator for 30 minutes for coating to set.
- Heat Corn Oil with Vegetable Shortening to 350-360℉ in preferably a large cast iron skillet. Place chicken in hot oil and fry for about 6-8 minutes on each side. Drain on paper.
- Serve with honey or pure maple syrup on side.
