Southern Batter Fried Chicken
Contrary to popular belief, authentic Southern Fried Chicken is not a quick meal that one can produce in a hurry. It requires some preplanning in order to obtain that remembered flavor that we all cherish. There are two important ingredients that are often overlooked in our modern times that are necessary. First, and don't you dare turn your nose up, is buttermilk. Second, the frying pan needs to be of heavy cast iron. Now, for the recipe.
1 young fryer - cut into serving pieces (3
lbs. is perfect)
2 cups buttermilk
Soak chicken pieces in buttermilk overnight in the refrigerator.
2 cups self-rising flour
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Enough water to make pancake consistency batter
Mix above ingredients and set aside for at least ten minutes to "bloom". Drain chicken and discard buttermilk.
Preheat 10 or 12 inch cast iron skillet and add 2 to 2 1/2 cups solid vegetable shortening. The shortening is ready to fry chicken when hand cannot be held over the skillet for more than a few seconds.
Dip pieces of chicken into the batter and allow excess to drip off. Place battered chicken pieces into hot shortening. DO NOT crowd the skillet. Cook until crust begins to brown on the down side. Turn chicken and continue to cook. Turn chicken often until the chicken is golden brown and the juices run clear.
Remove done chicken from hot shortening and drain on a rack placed inside a baking pan. Place into a warm (200 degree) oven while you continue cooking the rest of the chicken.
