I think that I was seven years old the first time that I ever tasted fried chicken. I was at my friend’s birthday party and there, in the middle of the table, was a bucket of Kentucky Fried Chicken. I was over the moon! I had driven by the store that had Colonel Sanders picture on the signage so many times with my parents that I had given up hope that I was ever going to taste that beautiful fried chicken with “11 herbs and spices”. As I sat at the birthday table, I thought the aroma from the chicken would cause me to faint on the spot. I completely lost focus of the other little girls, the party favours, balloons, loot bags – all I could think about was eating a piece of that chicken. I ate four pieces. Keep in mind that I was only seven years old. I couldn’t get that chicken in to me fast enough. I loved it!
Since that day, I have never lost my fixation with fried chicken. Sadly, I have eaten far more lack luster fried chicken than the ‘over the moon’ type. I developed this recipe or, perhaps I should say, this is the latest in my development of Colonel Hooton’s Fried Chicken.
BUTTERMILK FRIED CHICKEN
serves 6-8
1 quart buttermilk
6 lbs chicken pieces…breasts, legs, thighs and wings choose your favorites
4 cups all-purpose flour
1/4 cup ground black pepper
1/4 cup paprika
2 tablespoons salt
2 tablespoons ground sage
2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon garlic powder
2 teaspoons cayenne
1 teaspoon celery salt
Wash and thoroughly dry chicken pieces and place in shallow dish. Pour buttermilk over chicken pieces, cover with cling film and allow them to sit for at least four hours in the refrigerator. It can be left as long as over night.
Mix dry ingredients together.
Pick up chicken one piece at a time, allowing excess buttermilk at drip off. Toss piece in flour mixture and place on rack for 30 minutes before frying. Continue process until all of the chicken is coated.
If you notice any of the chicken pieces becoming wet, sprinkle with additional flour mixture.
Heat oil to 350*F I use 6 cups of Becel oil
Fry the chicken in batches, making sure not to crowd the pieces.
Cook 15 minutes on one side and then gently turn over.
Cook unitl golden brown…an additional 10-15 minutes
I serve my fried chicken with pure honey…divine!!!!!!!!!!!!!!
Thanks for reading.
