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Fried Chicken

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.

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.