Crispy Buttermilk Chicken
Fried chicken is one of those food items that everyone loves! I grew up on soul food and fried chicken was staple in my household. I remember when I first taught myself how to cook, the first thing I wanted to make was fried chicken. I was sooooo excited and just knew my chicken was going to be good! Those poor chicken wings were the soggiest, greasiest wings I have ever had! LOL Just nasty! I was determine that day that I would learn and practice until I get it right. Move it along over 10 years later, I must say that I make some damn good fried chicken!!?? better than yours and ya Momma! LOL
- • One 3-pound fryer chicken, cut into pieces
• 2 cups buttermilk
• 6 cloves garlic, smashed
• 1 large onion, sliced
• 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
• 1 Seasoning Salt
• 1/2 teaspoon cayenne pepper
• 2 cups flour
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• Sazon Seasoning
• 3 cups vegetable
- Directions:
Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.
Be generous with the seasonings but not too generous where the chicken is salty. I do not use salt in my recipes rather spices, seasonings, herbs and seasonings.
Chicken so good make you want to smack somebody!
