I like to prepare good old fashioned soul food that was born in the southern United States and it is truly some of the best food in the world. One of my favorite things to cook is my Southern Fried Chicken and it was my late Grandmother Hattie Propst who taught me all those many years ago how to prepare and cook delicious fried chicken southern style.
You need a deep non stick pan with a tight fitting lid to prepare the best tasting southern fried chicken. The chicken needs to be cut up into pieces and you need to first put your chicken into a mixture of buttermilk and eggs mixed together and then into the below breading mixture.
1. Three Cups All Purpose Plain Flour.
2. One Tablespoon Self Rising Corn Meal.
3. One Teaspoon Ground Sea Salt.
4. One Teaspoon Ground Black Pepper.
5. One Level Teaspoon Ground Cayenne Pepper.
6. One Heaping Teaspoon Ground Sage.
Mix all your dry ingredients together well. Now put pieces of the chicken into the butter milk egg mixture and then back in the butter milk egg mixture and then back into the dry breading mixture. Take the pieces out and place them on a baking sheet or tray and place them in the refrigerator for at least two hours. When the chicken is ready to fry use a home deep fryer if you have one with one of the baskets that can be removed and cook the chicken pieces for 15 - 18 minutes until golden brown on all sides and you should check the thickest pieces for a internal temperature of 160 degrees. Be sure your chicken is done before you serve it. If you want to you can fry the chicken in a non stick skillet in a couple of inches of oil with a tight fitting lid. In the pan with the lid the chicken cooks by being in the oil and by steaming.
Its very important not to turn your chicken to often. Wait until it is brown on one side before you turn it over.
And I guarantee you that if you give this fried chicken a try you will love it.