Southern Fried Chicken

A couple of weekends ago, my only goal was to make fried chicken. Since I'm a southern woman in my thirties, it just seemed like learning this important life skill was the the next step for me. I did my research, devised a plan, went to the grocery store and invited my sister over for dinner. Also, I should add that I'm absolutely terrible at taking recipe photos so I apologize if any of my photography offends you.

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Here are the ingredients:

Buttermilk (enough to cover a dish of chicken)

Crisco or whatever oil you prefer

2 cups flour

Tablespoon baking powder

Tablespoon salt

Teaspoon black pepper

Teaspoon white pepper

Teaspoon paprika

Tabelspoon garlic powder

Tablespoon onion powder


Cover chicken in two cups of buttermilk

Cover and marinate in the fridge for an hour. After marinating, remove chicken from the dish and put it on a plate. Set aside.

Add two eggs to the buttermilk and scramble with a fork.

Dump flour, baking soda, salt, black pepper, white pepper, paprika, garlic powder and onion powder into another dish that's perfect for dredging chicken. Stir it all together.

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Heat oil in Dutch oven over medium high heat. You'll want to have enough oil to be an 1.5 inch deep in the pot.

Dredge the buttermilk soaked chicken in the flour mixture. Then dip it back into the egg-buttermilk mixture and then dredge again in flour mixture. Yea that's right baby, we're double coating these bad boys.

Carefully put chicken into pot and fry for 10 minutes, flip and fry for another 10-15 minutes. Side-note: I accidentally typed 'cry' instead of 'fry' in that last step, which is also true because it's completely normal to cry tears of joy when your kitchen smells like fried chicken heaven.

Make sure you thoroughly cook each piece! Since a huge phobia of mine is serving loved ones under-cooked chicken, I cut into almost every piece to make sure it was cooked through. Which was sad for the presentation but good for my anxiety.

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And what you have now, my friends, is beautiful, crispy, delicious, southern happiness. I served it alongside a Gillean family favorite, the Pioneer Woman's mashed potatoes and my mama's canned green beans.

Needless to say, that was a Saturday well spent. I can't wait to make this again for all my friends! Let me know if you try this recipe!

XOXO,

Di