Southern Fried Chicken

Name: Southern Fried Chicken
Yield: Serves 4
Ingredients: 2 cups buttermilk; 1 (3- to 3¼-pound) frying chicken, extra fat removed, cut into serving pieces; Crisco or other solid vegetable shortening, or vegetable oil, for frying; Crisco or other solid vegetable shortening, or vegetable oil, for frying; Crisco or other solid vegetable shortening, or vegetable oil, for frying; 2 tablespoons Southern Seasoning Mix or 1 tablespoon each paprika, salt, and ground pepper + ⅛ teaspoon cayenne; 2 tablespoons Southern Seasoning Mix or 1 tablespoon each paprika, salt, and ground pepper + ⅛ teaspoon cayenne; 2 tablespoons Southern Seasoning Mix or 1 tablespoon each paprika, salt, and ground pepper + ⅛ teaspoon cayenne; 2 tablespoons Southern Seasoning Mix or 1 tablespoon each paprika, salt, and ground pepper + ⅛ teaspoon cayenne; 2 cups unbleached all-purpose flour; 2 tablespoons Southern Seasoning Mix or 1 tablespoon each paprika, salt, and ground pepper + ⅛ teaspoon cayenne; 2 teaspoons each dried tarragon, thyme, and garlic powder; 2 teaspoons each dried tarragon, thyme, and garlic powder; 2 teaspoons salt; 2 teaspoons each dried tarragon, thyme, and garlic powder; 2 tablespoons Tabasco or other hot sauce; 2 tablespoons Tabasco or other hot sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

For die-hard, “real” fried chicken lovers who believe the best reason to own a cast-iron skillet is to fry chicken in it, you are correct: the pan’s weight retains and distributes the heat evenly as the pieces of chicken are added to the fat so they develop that crunchy crust we aspire to. It’s essential that the fat continues to sizzle but doesn’t get too hot, which would burn the outside before the meat is done. The chicken is done when it an instant-read thermometer reads about 170°F whe

Ingredients

Main course

Ingredients

Method