Old-Fashioned Buttermilk Fried Chicken

Name: Old-Fashioned Buttermilk Fried Chicken
Yield: Serves 4
Cuisine: American
Ingredients: Salt and freshly ground black pepper or 1½ tablespoons Mom’s Seasoning Mix; 1 teaspoon each dried tarragon, thyme, and garlic powder; 1½ cups unbleached all-purpose flour; Peanut, grapeseed, or canola oil, for frying; 1 cup grated Parmesan cheese; 4 cups cornflakes, finely crushed (about 1 cup crushed crumbs); 2 tablespoons Tabasco or other hot sauce; 2 teaspoons salt; 2 cups buttermilk; 1 (3- to 3¼-pound) frying chicken, skin and extra fat removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

More than fifty years ago, when my friend Stephen Kahan was growing up in Virginia, he loved the crunchy fried chicken that his family’s housekeeper made. She removed the skin, cut the chicken into small pieces, and soaked it overnight in buttermilk before coating it with seasoned flour followed by crushed cornflakes and grated cheese. The pieces were browned on top of the stove in a little oil and finished in the oven. I added Mom’s Seas