Good Old Fried Chicken

Good Old Fried Chicken

My Mom used to make fried chicken like this and it is so good.

It’s real comfort food with mashed potatoes and gravy and corn on the cob. Add some fresh baked biscuits and you’ll think you died and went to heaven.

Add a fresh baked peach pie topped with some homemade ice cream and you’ll really impress the family.

Enjoy.

Mom’s Fried Chicken

Ingredients:

4-5 lbs. chicken cut up,
4 cups salt brine (see recipe below)
1½ cups buttermilk
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tsp. ground sage
1 cup flour (to dredge the chicken in)
Oil or shortening to fill skillet ½ inch deep (Mom always used Crisco)

Directions:

1. Make the salt brine by dissolving 1/2 cup salt in 4 cups of cold water.

2. Place chicken parts in a large glass bowl, add enough salt brine to cover, cover with plastic wrap, and place in the refrigerator to soak overnight.

3. The next day, drain off the salt brine and add 1½ cups buttermilk to the bowl. Allow the chicken to soak in the buttermilk for a couple of hours (or until ready to cook) turning the chicken several times to make sure all the pieces get to soak.

4. To make the breading: Add salt, pepper, paprika, garlic powder, onion powder and sage to 1 cup of flour and mix well.

5. In a very large, heavy skillet, add vegetable oil or shortening to ½ inch deep, and heat over a medium heat. Be careful of overheating or you’ll burn the flour coating, but if the oil isn’t hot enough it will soak into the coating (makes it greasy). Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

6. Dredge each piece of the buttermilk-coated chicken in the seasoned flour and place them skin side down in the skillet. Do not to crowd the pieces in the pan to achieve the best all-over crispiness.

7. Cover the pan with a loose fitting lid to vent some of the steam and cook to a deep golden brown (approx. 15 min.). Turn the chicken over with tongs and cook an additional 15 minutes or until deep golden brown. Chicken is done if the juices run clear and there is no sign of pink near the bone.

8. Drain the cooked chicken on a wire rack over a baking sheet. Serve on a warm platter. Yum!

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