Recipe by JimB427
I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places.
Top Review by Andi of Longmeadow Farm
Oh Jim~this is delicious. It's New Year's Day here on the farm, and we wanted.....well something to that was just fun to eat as a family and would bring us good cheer and good luck. Yesterday I had purchased a large amount of chicken drumsticks, and these were perfect. Fat and big and budding with tender meat, I had the uncontrollable urge to just make "fried" chicken. I didn't however have self rising flour, but added 1/2 teaspoon of baking powder right in with the flour. Other then that, this guided us to comfort and soul reaching for this first day of the New Year. Unbelievably great! Thank you so much, Jim! Happy gardening in 2008! :D
- chicken parts or 1 frying chicken, cut up
- 236.59 ml buttermilk
- 473.18 ml self rising flour
- salt and pepper (I usually use 1 tsp. salt and 1/2 tsp freshly ground black pepper)
- oil (for frying)
Directions See How It's Made
- Wash chicken and pat dry.
- Pour buttermilk into a small bowl.
- Dip chicken into buttermilk, covering all surfaces.
- Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.
- Shake bag well making sure all surfaces are covered with flour.
- Heat 3/4 inch of oil in a heavy skillet over medium heat.
- Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.
- cooking time may vary slightly depending on your heat setting.