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Southern Fried Chicken

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“There are 3 secrets to this chicken: use Crisco instead of oil to fry, soak the chicken in buttermilk for several hours before cooking, and mix in a bunch of spices with the flour you dredge the chicken in. This is my own recipe, devised from studying a ton of fried chicken recipes and putting the best components together.”
READY IN:
40mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry the chicken pieces and place in a deep bowl or baking dish. Cover with buttermilk and soak, refrigerated, at least 3 hours and up to 12.
  2. Combine the flour and remaining ingredients and sift together. This is the seasoned mixture you will dredge the chicken inches
  3. Dip each chicken piece in dredging mixture until well coated on all sides.
  4. Fry chicken in hot Crisco oil for about 10 minutes for white meat; 8 minutes for dark meat. Juices will run clear when done. If you are using large chicken breasts, cook longer. Don't crowd the chicken while cooking. Drain on paper towels when done and serve.

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