Maybe it is the sizzling sound, the crispy skin or maybe it is the comfort of the flavorful fat.
The finished dish has taken aspects of what I have been told is my dad's recipe and added a twist and a turn of my own. A twist, soaking the chicken in buttermilk really adds to the level of moisture. The turn, skipped the finishing off in the oven, mostly, because I am lazy.
The result. Easy and uncomplicated. My dad if he tasted it, I think he would say it was pretty good.
Old Fashioned Fried Chicken
8-10 pieces chicken
1 cup self rising flour
2 tsp. Kosher salt
1/2 tsp. cayenne pepper
2 tsp. ground black pepper
1-1/2 tsp. garlic powder
1 tsp. paprika
2 cups buttermilk
Oil for frying (peanut, vegetable or canola works fine)
1. Place chicken pieces in a plastic container and cover with buttermilk. Cover and refrigerate overnight.
2. Drain chicken in a colander.
3. Place first six ingredients in a ziploc or other plastic bag (flour through paprika). Shake to blend.
4. Dredge chicken in seasoned flour and shake off excess. Place floured chicken pieces on a cookie sheet.
5. Add enough oil to create about 1/2-inch in a large skillet (cast iron works best). Heat oil to 325 degrees.
6. Place chicken skin side down into pan. Cook chicken untl golden brown about 10-12 minutes per side.
7. Drain chicken on a sheet pan with a rack. Season with salt while hot.
Serve and enjoy!