This recipe comes from a blue-blooded farming family in Tuckerman, Arkansas, who are as well known for their political parties as for the rice and pecans they grow and the dishes they serve famous and humble guests alike. So renowned is this buttermilk fried chicken, in fact, that Hillary Clinton included it in
Season the chicken with the salt, let stand for 20 minutes, rinse, and pat dry with paper towels.
In a large bowl, whisk together the eggs, buttermilk, mayonnaise, ale, basil, oregano, and
When ready to fry, dredge the chicken pieces well in the seasoned flour and place them on a platter. In 2 large, heavy skillets with tight-fitting lids, heat the oil to moderate, add the chicken, cover, and fry about 12 minutes. With tongs, turn the pieces over, cover, and fry 10 minutes longer. Remove the lids and continue frying, turning once or twice, till the chicken is deep golden and crisp, about 10 minutes. Drain on paper towels and serve hot or at room temperature.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.