Catch-a-Man Fried Chicken~

Ingredients:
2 cups regular or low-fat buttermilk
1 teaspoon sweet paprika
1/2 teaspoon ground sage
Pinch cayenne pepper
1 teaspoon hot pepper sauce, such as Tabasco (optional)
1 large shallot, finely chopped (1/2 cup)
Salt
Freshly ground black pepper
3 1/2 pounds skin-on, bone-in chicken pieces
1/2 cup whole wheat flour
1/2 cup flour
1 cup vegetable shortening, such as Crisco
Directions:

Combine the buttermilk, paprika, sage, cayenne pepper, hot pepper sauce, if desired, shallot and salt (about 1 teaspoon) and pepper to taste in a large mixing bowl. Add the chicken pieces, turning to coat evenly. Cover loosely and let them sit at room temperature for 1 to 2 hours.

Combine the flours in a resealable plastic food storage bag, adding salt to taste (about 1 teaspoon). Working in batches, add the chicken pieces to the bag, shaking off any excess liquid. Seal; shake to coat evenly.

Line a baking sheet with layers of paper towels; if you have one, place a wire cooling rack over the paper towels.

Heat a large, heavy skillet over medium-high heat, then add the shortening. Once the shortening has melted, add just enough chicken without crowding the skillet, shaking off any excess flour from the pieces. Fry for 10 to 12 minutes, until the pieces are crisp and golden brown. Use tongs to turn the pieces over and fry for 8 to 10 minutes, or until the chicken is cooked through; its juices will run clear. Transfer to the paper towel-lined baking sheet or rack.

VARIATION: To bake the chicken, preheat the oven to 425 degrees. Place the flour-coated chicken pieces on a rimmed baking sheet, or preferably on a wire rack set on the baking sheet (make sure the rack is metal). Do not overcrowd. Drizzle with a small amount of melted butter; this will help to brown the chicken. Bake for 30 minutes, then use tongs to turn the pieces over and bake for 20 minutes, until the chicken is cooked through and its juices run clear.
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Church’s Fried Chicken Recipe-Close Clone Recipe

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
—–to use—–
2 eggs — mix with
1/4 cup cold water
1 cup corn oil

Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room
temperature up to 3 months. TO USE-Dip the chicken pieces in egg
mixture and then into dry coating mix and back into egg to coat
the pieces evenly but lightly and finally back into dry mix. Have
oil piping hot in heavy skillet. Brown pieces skin-side down for
4 to 6 minutes.

Use medium high heat. Turn and brown underside of pieces a few
minutes. Transfer to an oiled or Pam-sprayed 9×12x2 pan. Cover
pan in foil, sealing it on only 3 side of pan. Bake 350F for
about 45 to 50 minutes. Remove foil. Bake another 5 minutes just
to crisp the coating.

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Slap your momma fried chicken~

Ingredients
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
hot sauce to taste
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Procedures
1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.

2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Dash /Hot sauce to taste. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.

3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.

4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.

5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do

PS. I doubt there are any black women jealous of you sweetie.