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Growing up in a Southern family, fried chicken was a food group all by itself. I often wonder how many chickens my mother has fried over the years. Funny thing is, in my early childhood, I don't remember eating it hot-n-crispy, but do I ever have fond memories eating it cold for a picnic at the beach with potato salad, deviled eggs, and buttery pound cake. Mmm!
When I fry chicken, I make sure I have enough to enjoy warm for dinner and then some cold for a picnic lunch-- just like Mom did it. If you are new or intimidated to frying your own chicken, let me offer some helpful tips and tricks to ensure the juiciest, crispiest, and tastiest fried chicken.
Soaking the chicken in a buttermilk marinade will help to produce juicy, tender meat. One of my most favorite parts of fried chicken is the crispy nubbins from the flour coating. To achieve maximum nubbinness (that's not a word), I drizzle a little buttermilk into the flour mixture to form small crumbs that will fry up crisp and crunchy-- a little trick my mom taught me years ago. I recommend using a cast iron pot or skillet to achieve that deep golden color and a oil thermometer to help maintain a proper temperature. I use vegetable shortening rather than oil because it gives the chicken a crisp crust without being greasy. Also, since shortening is more refined than oil, it doesn't leave an odor in the kitchen when frying. Lastly, I drain the fried chicken on a rack set over a baking sheet instead of paper towels. This ensures the crust will remain crunchy and not get soggy.
Whether you enjoy it hot, room temperature, or cold (with a drizzle of honey-yum!), it is some down-home crunchy comfort food that will be sure to please.