Name: Southern Fried Chicken
Yield: 4 servings
Ingredients: 4 cups buttermilk (for chicken to serve 6 people); 6 chicken breasts, skin on; 6 chicken thighs, skin on (or whatever combination of whole fryer parts you prefer); 2 teaspoons garlic salt; 1 teaspoon paprika; 14 teaspoon nutmeg; 1 teaspoon dried oregano; 1 teaspoon rubbed sage; 12 teaspoon dried rosemary; 12 teaspoon dried thyme (powdered); 1 teaspoon salt; 1 teaspoon parsley flakes; 1 teaspoon ground black pepper; 3 cups flour

Servings: persons

4 cups buttermilk (for chicken to serve 6 people)
6 chicken breasts, skin on
6 chicken thighs, skin on (or whatever combination of whole fryer parts you prefer)
2 teaspoons garlic salt
1 teaspoon paprika
14 teaspoon nutmeg
1 teaspoon dried oregano
1 teaspoon rubbed sage
12 teaspoon dried rosemary
12 teaspoon dried thyme (powdered)
1 teaspoon salt
1 teaspoon parsley flakes
1 teaspoon ground black pepper
3 cups flour

1
Wash and dry the chicken pieces and place in a deep bowl or baking dish.
2
Cover with buttermilk and soak, refrigerated, at least 3 hours and up to 12.
3
Combine the flour and remaining ingredients and sift together.
4
This is the seasoned mixture you will dredge the chicken inches
5
Dip each chicken piece in dredging mixture until well coated on all sides.
6
Fry chicken in hot Crisco oil for about 10 minutes for white meat; 8 minutes for dark meat.
7
Juices will run clear when done.
8
If you are using large chicken breasts, cook longer.
9
Don't crowd the chicken while cooking.
10
Drain on paper towels when done and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Southern Fried Chicken

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