Fried Chicken

Sorry, this is another one of those things where I don't have a recipe. Trust me, eyeball it, you can't go wrong with chicken seasoned and then deep fried in a vat of oil.

Soak the chicken pieces in a mixture of buttermilk and beaten eggs. Refrigerate. Meanwhile...

Season some flour (about 4 cups) with a generous amount of seasoned salt and pepper. Other things you can add in to the seasoning are garlic powder, paprika, dried parsley, chili powder, really anything you want. Pour an additional 1/2 c. buttermilk into the flour mixture and mix in with a fork. (I recently learned that this is the trick to having a thick chunky breading.)

Heat a large amount of oil in a deep skillet. It should be hot enough that when you sprinkle a tiny splash of water in the pan, it will pop. Turn the heat down to medium. Remove chicken from the refrigerator and dip in the flour mixture, coating generously. Place in oil and cook about 20 mins, or until breading is browned and no pink juice comes out of chicken when pierced. Remove to a paper towel lined plate. Can be served hot or packed into a picnic to be enjoyed later! ;)


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