Fairy Bell'S Fried Chicken

1. 1

   Rinse chicken and place in a large baking dish or ziploc bag.

2. 2

   Cover with water and sprinkle with salt.(approx. 1 TBS per 3 lbs of chicken).

3. 3

   Refrigerate overnight.

4. 4

   Drain, rinse, and pat dry.

5. 5

   In a shallow bowl, beat eggs with buttermilk.

6. 6

   In a separate shallow bowl, combine flour with salt and pepper to taste. (Here is where I either add just salt and lots of pepper, or I use Emeril's Creole Seasonings, from this site).

7. 7

   Drain chicken pieces and dredge in egg mixture, then flour mixture.

8. 8

   In a heavy large skillet over high heat, pour enough oil to cover chicken.

9. 9

   Heat until flour sprinkled in the pan causes grease to splatter.

10. 10

    Turn heat to medium.

11. 11

    Add chicken, and fry chicken, uncovered, until brown on one side, 5-8 minutes.

12. 12

    Turn chicken to brown on the other side. Larger pieces will take longer.

13. 13

    Remove and drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.