Real Southern Fried Chicken
Total TimePrep: 20 min. + marinating Cook: 30 min.
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I've been making fried chicken for well over 50 years, and never once have I used a deep fryer or an electric skillet. Any G.R.I.T.S. (Girl raised in the South) knows the key is a cast iron skillet, and the older the better. I agree with Shelby on the double dipping, and I do brine mine for a couple of hours in a saltwater/brown sugar mixture. For seasoning in the egg/milk mix I use salt, fresh ground pepper, a smidge of onion, and garlic powder and the same in my flour. Of course I'm of the opinion that seasoning is an individual person's preference, and I have been known to even throw in a little chipotle pepper from time to time.
Usually I can count on Taste of Home to provide good quality recipes. Speaking as a true Southerner, this is not "Real Southern Fried Chicken". I did half a batch in a deep fryer and the other half on the stove. There was not a good crunch to the chicken, the spices are almost non-existent and the time recommended on each side is inaccurate. Any southerner knows it takes a minimum of 15 minutes to cook an average chicken. I am not sure if anyone tried this before posting, but it really is not a good recipe (I'm sorry for being brutally honest, but just don't want anyone to try it as is). I usually double dip mine in milk, so thought I'd try the buttermilk. I used peanut oil, which makes the best chicken.