Fried Chicken

Before he was "the Colonel", Harland Sanders began selling his secret recipe poultry, touted for its mouthwatering 11 herbs and spices, from his roadside restaurant in Corbin, Ky., during the Great Depression.

Today his Louisville-based company is known across the globe as KFC and is part of Yum! Brands.

Fried chicken in Kentucky is known for being floured or battered and then pan, deep or pressure fried.

You can find this deep-fried culinary goodness on the menu at many Louisville restaurants from fast to fancy.

Or you can try your hand at making it from scratch with this recipe from Bourbon & Biscuits.

Fried Chicken

• Fryer parts
• Flour (1 - 2 cups as needed)
• Buttermilk (1 pint as needed)
• Salt and Pepper (to taste)
• Crisco (as needed to fill skillet to 2 inches)

In a cast iron skillet bring shortening to 350-375 degrees (enough shortening to have a depth of 2 inches in your skillet).

Combine flour with salt and paper in a shallow dish. Coat chicken pieces first in buttermilk and then dredge in the flour mixture, evenly coating the chicken.

Once the shortening is up to temperature add the chicken in batches to the preheated shortening and maintain the temperature around 300-325 degrees for the duration of cooking.

Cover the chicken with a lid for about 5 minutes on the first side and then turn your chicken pieces until the coating reaches a deep golden brown and the internal temperature reaches 165 degrees.

Try pairing it with an Old Fashioned

• 2 ounces fine Kentucky Bourbon
• 1/2 teaspoon sugar
• A few drops of water
• 2 dashes Angostura bitters
• 1 orange wedge
• 1 cherry for garnish

In an Old Fashioned glass add an orange wedge, cherry, bitters, sugar and water. Muddle well. Add ice, bourbon and stir.