Brined for 24 hours in buttermilk and hot sauce, dredged twice in seasoned flour, and fried in a cast iron skillet in lard. This is the real thing. It takes two days and is absolutely worth it.

Southern Fried Chicken

Stephanie Sharpe

@steph

about 2 months ago

Brined for 24 hours in buttermilk and hot sauce, dredged twice in seasoned flour, and fried in a cast iron skillet in lard. This is the real thing. It takes two days and is absolutely worth it.

Recipe

Ingredients

·1 whole chicken cut into pieces

·2 cups buttermilk, 2 tbsp hot sauce for brine

·2 cups flour

·1 tbsp each: garlic powder, onion powder, paprika, cayenne

·1 tsp black pepper, 1 tsp salt

·Lard or vegetable shortening for frying

Instructions

1.Marinate chicken in buttermilk and hot sauce overnight.

2.Season flour with all spices.

3.Remove chicken from brine, dredge in flour, back in brine, dredge again.

4.Rest coated chicken on a rack 15 minutes.

5.Heat lard to 325°F in cast iron. Fry dark meat 15 min, white 12 min.

6.Rest on a rack — never on paper towels or the crust steams.

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