Our friend Barry started pestering me to make fried chicken for him....I gave in a few months ago and made a batch. It was good. Then I found this method, invited Jen and Barry over again for fried chicken dinner, and I think it turned out much better. I didn't hear Barry complain so I think the recipe is a keeper!
Fried Chicken
Chicken (I used breasts and drumstricks)
1/2 gallon Buttermilk
Flour
Salt
Pepper
Onion Powder
Garlic Powder
Poultry Seasoning
Put chicken in a gallon sized ziplock bag and pour buttermilk all over it. Let this sit in the fridge for several hours before you want to fry the chicken - turning the bag a few times throughout that time to make sure all sides of the chicken are coated with the yummy buttermilk.
In a large bowl mix about 4 cups of flour, and season with salt, pepper, onion powder and garlic powder. And a little (don't over do it) of poultry seasoning.
Take the chicken from ziplock back, roll in flour mixture, then place on a plate.
Heat oil in a large cast iron skillet. When really hot add in the chicken....do not overcrowd. Cook until golden, flip then cook until chicken is done. (I use a meat thermometer to make sure it's cooked enough.)
Drain it on a wire rack placed over a cookie sheet (line the cookie sheet with paper towels to make clean up easier.) Sprinkle with salt as soon as you put on the wire rack.
And of course serve with mashed taters and gravy.
Gravy
Drain the grease from the cast iron skillet, reserving about 1/8 cup oil (I don't measure, I just eyeball it) and the crunchies from frying chicken. (I call that flavor!) Add about 1/4 cup flour (add more if that doesn't absorb up all of the oil) and cook until flour lightly browns, then pour in some milk, again I don't measure it. Stir constantly over med-hi heat, making sure all the lumps are gone. This will start to thicken up, if its too thick you may need to add more milk. Season with salt and pepper.
