very good! i am from new orleans, so i needed flavor so i added alot of other seasonings such as paprika, garlic powder, italian seasonings, tony chacheres, and cayenne pepper. It turned it good and crunchy! I substituted buttermilk for milk and lemon juice since i didn't have any on hand. The milk became thick and rich so i am assuming it turned into buttermilk. i will make it again!
Super yum! Yesterday was our 12th wedding anniversary. We celebrated not with a romantic dinner for two, but by cooking some authentic southern food and sharing it with our kids. Oh how yummy it was!! This chicken was perfect! It is definitely going in my faves box!
This was just delicious and made a very comforting meal. The skin was nice and crispy and we couldn't ask for more. Thanks for posting!
This is it! The recipe I've been looking for years! My son who loves fried chicken just couldn't get enough! Thanks a bunch!
JimB427.....you have "DEFINED" Southern Fried Chicken. This is "true" Southern....not Kentucky, not Maryland, but true Southern....no added spices and such. This is "THE WAY" I have always eaten fried chicken, and prepared fried chicken! This simple recipe just cannot be beat! I will add that for those who like a bit more crust, you can prepare as stated, but add one step. Once the chicken is prepared for the frying, let it sit on bakers racks to dry a bit, and once again put it back into the flour to coat again...NOT BACK INTO THE BUTTERMILK....mind you. This is a true to the South fried chicken from the days when added spices and salts were a virtual unknown. It just cannot be beat! I have almost posted this same recipe before without even knowing it was already on 'Zaar. For fried chicken afficionados, just try it. You'll never go back to the "other" methods. And BTW, peanut oil is what what my granny always used, as well as my mother. Other oils will work, but just not as well!
This is an excellent recipe for souther fried chicken. The buttermilk is the secret for moist tender chicken. Great recipe, JimB427 and so easy too. Thanks for sharing.
We had company for supper and everyone enjoyed this recipe. I put the chicken in a large bowl and added the buttermilk with salt and pepper and alittle Johnny's seasoning salt and a dash of Beau Monde seasoning and let it sit on counter for 30 minutes while I prepared the rest of the dinner. I fried the chicken in my cast iron pan for 35-40 minutes on med high heat and the last 15 minutes I laid a piece of foil over top of pan and let it steam alittle. It turned out delicious and had lots of crunch to it and moist inside. Thanks for sharing your moms recipe! :)
I found this recipe a little blan even though I added some spices to the flower. I will not be making it again.
JimB..thank you so much for this recipe. It was great! It's the best fried chicken I've made in ages.
This is another PAC recipe I made today. This was very good and crispy, however I did add some extra spices to the flour mixture for personal preference. Thanks for a really nice southern comfort Mother's Day meal