Ingredients – fried chicken
1 frying chicken
1 cup real buttermilk (I use an Amish brand from PA)
2 TB hot sauce
2 cups AP flour
2 tsp sea salt
1 TB baking powder
1 TB oregano
enough peanut oil to fill a cast iron frying pan halfway
Method – fried chicken
Cut up the chicken by taking off the wings at the joint closest to the chicken, then the thighs/legs. Cut the thigh from the leg at the natural separation. (You can feel it.) Take off each breast using a knife to gently separate it from the bone (making sure you don’t get any of the rib bones). Separate the chicken tender from each breast. Cut each breast across in half. You should have twelve pieces. Place them in a plastic storage bag with the buttermilk and hot sauce. Refrigerate for an hour.
Combine flour, spices and baking powder on a large plate. Heat the oil using a candy thermometer to 375 degrees F. Dredge the chicken in the flour mixture, shaking off the excess. Add the dark meat to the cast iron pan and fry for 15 minutes, turning every couple of minutes. Remove to paper towels. Add the white meat and wings and fry for 12 minutes, again turning frequently. Use a thermometer to ensure internal temp of the chicken has reached 165 degrees F. Drain on paper towels. Eat!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.