Fried Chicken

I have been craving fried chicken! We serve this recipe at our family reunion. We cook it in Dutch Ovens and it is the best. Hope you enjoy it too.

Fried Chicken

Serves 6

1 1/2 pounds chicken, cut up 1 pint buttermilk 2 teaspoon salt 1 teaspoon Tabasco sauce 1 cup flour 1 teaspoon Salt ½ teaspoon fresh ground pepper ½ teaspoon paprika ½ teaspoon seasoning salt ½ teaspoon garlic powder ¼ teaspoon baking powder Oil for frying, about 2 cups

Choose type of chicken that you like. We like boneless, skinless chicken breast. Rinse and trim chicken. In a large zip-lock bag, combine the buttermilk, 2 teaspoon salt, and Tabasco sauce. Then add the chicken. “Mush” bag so that all the chicken has some buttermilk on it. Refrigerate for at least 45 minutes, or up to 6 hours.

In another large zip-lock bag place the flour, salt, pepper, paprika, seasoning salt, garlic powder, and baking powder. Remove the chicken from the buttermilk, place chicken in with flour mixture.

Shake until coated, remove and shake off excess flour. In a large very heavy sauce pan, bring oil to 350º. Drop a few chicken pieces gently into oil. Do not crowd chicken in pan. Fry until browned, turn and brown on the other side. Place the chicken onto a boiler pan and bake for another 15 minutes, or until meat thermometer reads 165º. Can also be served with chicken gravy and mashed potatoes.

*Gluten Free use Gluten Free flour, or rice flour.