Fried chicken, collard greens, mac salad, glazed carrots.. what better way for a southern boy to make his belly happy? Franklin had a blast helping me make the chicken, and it was good to cook with him.
Ingredients
1 (3 1/2 pound) chicken, cut into 8 pieces2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder
1/2 tablespoon Lawry's seasoning salt
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
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