Southern Fried Chicken
Nothing says Southern cooking like this favorite. Every good cook has their recipe and special seasoned skillet for frying. It evokes memories of days gone by for many when this was only served for lunch on Sunday after church or for special occasions. If you’ve never had a piece of cold fried chicken out of the refrigerator, you just don’t know what you’re missing honey child!
1 chicken (2 to 3 pounds), cut into 8 pieces
3 cups buttermilk
3 tablespoons coarse salt,
plus more for seasoning
2 tablespoons Tabasco sauce
3 teaspoons paprika
2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 teaspoons poultry seasoning
1-1/2 cups sifted all-purpose flour
White pepper to taste
2 pounds vegetable shortening
In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure chicken is cover by ice water. Cover and refrigerate overnight.
Place buttermilk in a container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight. Mix Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.
Place flour, remaining 1 tablespoon salt, and spices in a large shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.
Heat shortening in a deep skillet to 350 degrees. Use tongs to place chicken pieces into hot oil. Fry until deep rusty color, about 14 minutes (big pieces should cook longer, small pieces less), turning every 7 to 8 minutes. Transfer to a wire rack to drain. Season with salt.