Earlier this week I shared my Kentucky Missions Trip with you...
today, for fun, my Fried Chicken...
Just keep in mind, you need to start this the day before
You'll need...
- 6 cups buttermilk*
- 1/4 cup Kosher salt
- 4 teaspoons of Kosher salt
- 2 threeish pound chickens cut for frying
- 3 1/4 cups flour
- 1 tablespoon of ground black pepper (fresh preferably)
- 1 1/2 teaspoons of Spanish paprika
- 2 tablespoons baking powder
- brown lunch bags
- Vegetable shortening (about 2 lbs)
- Bacon drippings if available
- Combine the buttermilk & 1/4 of salt in a large bowl or air tight container. Add chicken, make sure all pieces are coated well with the buttermilk combo. Cover tightly and refrigerate over night.
- Preheat the oven to 225 degrees.
- Combine flour, 4 teaspoons salt, pepper, paprika and baking powder in a doubled brown lunch bag & give it a good shake...do a little dance its fun!!
- Separate out 1/2 of the mixture.
- One piece at a time place pieces in bag and shake...and do a little dance! Adding flour mixture as needed to keep the pieces well coated.
- Heat shortening and bacon drippings in a cast iron skillet over medium heat...roughly 375 degrees...not a rolling boil.
- Place pieces in hot oil to fry for 10 min. The bottoms will get golden brown, flip with tongs and fry for another 10 mins. Rotate the pieces two or three more times for an additional 10 mins or so.
- Drain chicken on paper towels.
- Transfer to baking sheet and keep warm in the oven.
Ring the dinner bell...
Serve this fried chicken up with homemade potato salad and sweet tea...
Who knows, your guests may just say......
"Butter my behind and call me a Biscuit!
I reckon' you gone and made yerselves a darn good Kentucky Style meal!"
* Don't have Buttermilk? No worries make your own!!! Add a tablespoon of white vinegar to a cup of milk and let stand for 5 minutes ... stir and there ya go ... Buttermilk!
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