Southern Fried Chicken
from Big Daddy's Diner Internet site (no longer available)

FMM: This is a great recipe if you follow it. We ususally place our fried chicken in a slow 200° oven on a wire rack set on a baking sheet once it comes out of the frying pan to ensure the chicken is cooked through.

"Fried Chicken, Americans have fried it in bacon grease (‘drippin'), lard, butter, shortening and every conceivable kind of vegetable oil. Today there is only one choice for that taste we associate with real Fried Chicken, lard. Believe me I know how bad lard is for you, but the truth is lard gives Fried Chicken its soul. For health reasons we don't always use it, the next best thing is shortening (we use Crisco), but please stay away from vegetable oils just this once, the results are far inferior. Below you will find the eight secrets to Fried Chicken. These are like the ground rules of Fried Chicken. And I mean rules, these are not opinions open to debate."
- Big Daddy's Diner Internet site

FRIED CHICKEN GROUND RULES

The Black Cast-Iron Skillet!

There is no reason to fry chicken if you do not own a black cast-iron skillet. The reason is the even heat distribution, it is truly the skillet of choice for down-home fryers.

Moist and Juicy Meat!

Use tongs to turn the chicken. Using a fork will pierce the meat and lose all of the meat juices. Tongs are one of my favorite tools in the kitchen.

No Necking!

Never crowd the pieces of chicken in the skillet. Use a skillet that is twelve to fourteen inches wide to insure the pieces never touch.

Brown Bag it!

Use brown paper bags to drain the chicken. Paper towels can produce soggy chicken. Really, try this with french fries too, brown bags really work better.

Give Your Chicken a Bath!

Always soak the chicken, it draws out the blood. Buttermilk works best because of its ability to lighten fried foods.

No Deep-Frying!

Whatever you are using to fry your chicken in, be sure it doesn't cover the chicken. We are not deep-frying here, 1/3 of the way up the chicken is ideal.

Finger Licking Good!

Never serve Fried Chicken hot. People love to eat chicken with their hands. Let it cool and serve it just warm.

Crispy on the Outside!

Never pour gravy over Fried Chicken. You fried it to a crispy golden brown, serve the gravy over the mashed potatoes.

Perfect Fried Chicken

Here it is as promised, simply the tastiest Fried Chicken you'll ever make. If you have to, substitute shortening (Crisco) for the lard. The ingredients are simple, the technique tried and true, don't forget the napkins.

* 1 frying chicken, cut-up into 10 serving sizes - cut breast in 2

[A frying chicken is best. Roasters are fatter and the meat may not cook through completely.]

* buttermilk for chicken [salt, may add paprika, garlic or onion powder to the buttrmilk - 1 tsp. each, Sriracha sauce]

[If you do not have butter milk you can use milk with a little vinegar added or a little yogurt thinned with water.]

* flour, with salt and pepper added [this could use more flavoring than just salt and pepper. We added paprika. You could also add granulated garlic and a little cayenne pepper for some heat.]

* lard

Place the chicken in a bowl and cover with buttermilk. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator and let rest in the buttermilk for about an hour at room temperature.

Heat the lard in a black cast-iron skillet, ok, if you need a temperature, 365 degrees. [Other recipes to use a lower temperature so the chicken has time to cook before the crust gets dark. They say to heat to almost medium high heat, about 325 to 350 degrees.] Season the flour with black pepper. How much flour and pepper? Alright, about two cups of flour and 1 tablespoon black pepper (not teaspoon). Lay out some waxed paper and place the chicken pieces on it. Season with salt and pepper on both sides. Dredge the pieces in the flour pressing down hard until they are thoroughly coated. Tap gently against each other to remove any excess flour.

[To get an extra thick crust on the chicken, double dip the chicken. Dip in the milk, then the flour pressing the flour on thickly, then place on a rack in a sheet pan to dry for a few minutes.]

Fry the chicken skin side down first and allow the coating to brown, about 4-6 minutes. Turn and fry on the other side for about 5 minutes. Partially cover the skillet (about 3/4 of the way) and fry for about 15 minutes. During the frying don't let the pieces touch, it makes them greasy. Keep checking that the fat doesn't get too hot and that it maintains enough volume to stay about a third of the way up the chicken. [Southern Living says that covering the pan with a lid traps the heat and helps render the fat and water from the chicken for a crisp crust and evenly cooked meat.]

Drain on brown paper bags. Serve warm, not hot out of the skillet. If you are making gravy reserve a couple of tablespoons of the chicken drippings.

[We drain the chicken on a cookie rack placed over a sheet pan, and place in the oven on warm (200 degrees F.) to keep the chicken hot and cook it the rest of the way through, if need be. We often find the chicken not quite done when it is time to come out of the frying pan.]

Faith's Serving Suggestions

Mashed potatoes and gravy with corn, if serving the chicken hot; potato salad, sliced fresh tomatoes and corn bread if serving cold, such as at a picnic.

Other suggestions I've found on the Internet are macaroni and cheese, cole slaw, collard greens, biscuits (use what's left of the buttermilk in the carton - do NOT use the buttermilk you soaked the chicken in), corn on the cob, baked beans, three bean salad.