Best Southern Fried Chicken Ever!
One of the secrets to good fried chicken is using the right grease or "fat" for frying. Unfortunately, the more saturated the better! Now trans fats are kind of a "bad thing" these days, but you might want to make an exception, just this once, trust me it is worth it.
The absolute best fried chicken in the World is made with a combination of 50% Crisco (the kind in a tub at the grocery store), or other vegetable shortening, and 50% bacon fat or lard. You can use pure vegetable shortening to great effect, though. The Best thing to do is get a Glass Jar with a screw on lid and every time you cooke bacon, pour the hot grease into the jar, trust me, you can use that on a lot of recipes.
The other secret to a great chicken fry is the pan, and this is where your old cast iron frying pan come in. Nothing beats a cast iron pan for holding a steady even heat needed for amazing fried chicken. If you don’t have a cast iron pan (You NEED ONE!), use the heaviest alternative that you have.
Best Southern Fried Chicken Ever
1 chicken cut up
2 cups of buttermilk
1 TBSP salt
1/4 cup of Tabasco sauce
2 cups flour
½ tsp pepper
2 tsp salt
½ tsp cayenne
Enough Crisco, lard, or bacon fat (or whatever oil you want) to half fill a cast iron skillet
1) Mash off the chicken and set on a paper towel to dry Mix the buttermilk, salt and Tabasco. add in the chicken and Keep covered in the fridge, tossing occasionally. This is best done the morning that you are going to fry the chicken.
2) Mix together your flour salt, pepper and cayenne, and place in a big shakable bag or container.
3) Take the chicken out of the buttermilk and toss in the flour mixture until completely coated. Let it sit on the chicken until you see it soaking in and getting moist, then re-dip into flour and put into oil, this will take about 20-30 minutes, meanwhile.
4) Heat your shortening, or shortening and lard/bacon mixture, in your skillet over medium-high heat. make sure the oil is at 375 degrees before putting in the chicken, if you have a thermometer use it, if not, drop in a tiny water drop to see if it screams.
5) Heat the fat up to about 375 degrees (It will reduce in temp. when you add the chicken.) and then add as much chicken as will fit in the pan without overcrowding. You will want to cook the chicken until a dark golden brown on the first side (about 15 minutes) before turning it over. After another 10 minutes or so, the chicken should be cooked through.
6) Let cool for a few minutes, and serve with your favorite summertime fried chicken accompaniments. My favorites are Corn on the cob and potato salad or mashed potatoes, depends on my mood.
Once again, I hope you enjoy this recipe and if you have any suggestions, comments or tips, please comment below.
xoxo Haley Fox