Southern Fried

Over the weekend, I made fried chicken, which I don't make very often because it's very time consuming. But it sure is GOOD!

Southern Fried Chicken

Thaw chicken pieces the day before you plan to cook it. Soak in salt water overnight, covered and stored in refrigerator. This tenderizes the chicken and flavors it.

The next day, drain and pat chicken pieces dry.

Make a mixture of plain flour, salt, garlic powder or salt (cut down on salt if using garlic salt), black pepper. I like to add seasoned salt or Greek seasoning to my flour, too. For spicy chicken, a little ground red pepper may be added.

It's best to use an iron skillet for frying chicken, but any skillet can be used. Pour in oil to a depth of about 1 1/2 -2 inches and heat on high until oil bubbles when tested with a pinch of flour.

Pour some buttermilk into a pie plate or bowl. Dredge chicken in flour, then over in buttermilk, then back into flour, then into skillet. If using chicken breast halves with bones, put it bone-down in oil to "set" the crust on top. Cover with lid or foil. Turn heat down to medium and fry until chicken is golden brown and done all the way through, turning once with tongs. Drain on paper towels. Enjoy!