Any Southern cook worth his or her weight in gold knows how to fry chicken. Fried chicken is a Southern staple, although there are regional twists on the basic recipe. Did you know that it was the Scottish immigrants that brought their history of deep frying meat in animal fat to the Southern US? Me either. Eventually, this basic fried chicken met the seasonings and spices from African slaves, resulting in the crispy meat treat we have today.
Scottish blood runs though my veins, but the ability to fry chicken certainly didn’t. Frying chicken is a skill, and it doesn’t come to you by divine intervention. No. What every non-Southerner needs is a friend that can fry.
First, you must soak your chicken in buttermilk overnight for 24 hours. This is what makes the meat tender.
I cook outside in an electric skillet to reduce the greasy smell and oil splatter in the house. Prepare your cooking spot and grease. Crisco works like a charm.
While the grease is melting, prepare the breading for the chicken using flour, pepper, and seasoning. I like seasoned pepper and Cavender’s All Purpose Greek Seasoning. Cavender’s has a good blend and works well with the flour.
Bread the chicken. Be sure to get the flour mixture in all the nooks and crannies.
Now that the chicken is ready, it’s time for a Crisco bath.
Once the bottom is crispy and golden, it’s time to turn it over to the other side.
You know the chicken is done when it’s golden brown and cooked through.