KFC and All Fried Chicken

My friend’s granny used to add onion to the buttermilk soak. And then she used a mixture of flour and a handful of cornmeal with seasonings for the breading. She’s from down south, but I don’t know how traditional she cooked. It was always juicy and crispy.

To your buttermilk add some a tablespoon of yellow mustard, salt and pepper. I would use a flour mixture with paprika, garlic powder, salt and pepper. Dip the chicken in buttermilk then the flour mixture and cook in a cast iron skillet. Use canola or vegetable oil, peanut oil is best, but very expensive. Only fill the skillet half way with oil and heat to 350 degrees. Cook 5-7 minutes per side, they are boneless so they won’t need to cook to long. When you see the edges begin to brown then you are ready to turn the chicken.

This is my favorite recipe…I love the way they taste.

buttermilk marinade makes these chicken tenders extra flavorful and tender.
Ingredients:
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
Preparation:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.

Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
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Come Back Sauce

Ingredients:
1 cup mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onions
2 cloves garlic — minced
juice of 1 lemon

Preparation:
Add all ingredients to a jar. Cover and shake. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing.
Makes about 2 cups.
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Jezebel Sauce

Ingredients:
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper

Preparation:
Combine all ingredients. Cover and chill. Makes 4 cups.

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Sweet & Sour Sauce

Ingredients:
1 small can pineapple juice (or juice from a 15-1/4 oz. can pineapple chunks, drained)
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon granulated garlic
1/4 teaspoon mustard powder
1 tablespoon Worcestershire sauce (or less)
1/2 teaspoon ground ginger

Preparation:
Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-1/2 minutes on high or until thick, stirring every minute.

Your choice of over 50 southern fried chicken recipes from the Food TV Network

I like Paula Deem’s version. She is a southern cook.

Alton Brown’s version

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i always use flour, with garlic powder, salt and pepper. I also use whole milk with one egg in it instead of buttermilk dip the chicken in the milk, then the flour, then the milk again, then the flour again. you should also use the chicken grease to make a really good white, southern style gravy.

Southern Fried Chicken

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels