I haven't cooked fried chicken in about 20 years, so I found this recipe, read many reviews and was very eager to try it. I also wanted to use the method that Elaine described as I remember my Granny doing something like this when I was little. I made very few modifications to the original recipe. I soaked my chicken in buttermilk (in the fridge for about 6 hours) and added garlic and onion powder (about 1 1/2 tsp each) to the flour mixture. Oh my goodness! Let me tell you, the chicken was crispy and tender and oh so good. Next time, I will have a lid for my cast iron skillet and I won't put as much oil in my skillet to begin with. I think 1/3 is plenty. I had forgotten how messy frying can be too. As another reviewer stated, be prepared to have a few hours to make this from flour mixture to the dinner table. You really shouldn't leave a large skillet of grease on the stove unattended. But it was so worth the extra time and effort. My family loved it and wants me to make it again. And that y'all is what melts my butter. :-)
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I haven't cooked fried chicken in about 20 years, so I found this recipe, read many reviews...