Southern Fried Chicken

A tip so the coating doesn't fall off: Don't crowd the pan, pieces should barely touch.

• Ready In: 40 mins
• Serves: 5

Ingredients

• 3  cups flour
• 3  tablespoons  fine ground cornmeal (optional)
• 2  tablespoons  chicken seasoning
• 2  cups buttermilk
• 1  tablespoon Tabasco sauce (optional)
• 8 -10  pieces chicken, with skin
• 1 1⁄2 cups  vegetable oil
• 1⁄4 cup bacon fat (optional)

Directions

1. Mix flour, cornmeal and chicken seasoning. In separate bowl mix buttermilk and tabasco sauce.
2. Heat oil and bacon fat in pan or electric skillet to 350 degrees. Dip chicken pieces in buttermilk mixture then flour mixture.
3. Fry to golden brown turning halfway thru. Wings about 10 minutes, legs and thighs about 20-25 minutes, breats abouts 30 minutes (these times are approximate).
4. Cream gravy for hot fried chicken: 2 teaspoons flour,1 cup milk or light cream, 1/2 teaspoon pepper. Pour all but 2 tablespoons of fat from the fry pan. Whisk in the flour until smooth and cook over medium heat until golden. Whisk in the milk or cream and simmer until thickened and there's no raw flour taste. If too thick, add a little water or cream. taste for seasoning, pour over chicken or potatoes and serve hot.