Southern fried chicken

[puddicat]

Would love to cook this, would like to ask our American abers if they have any foolproof easy licksmacking recipes, or maybe uk abers could help! thanks

[puddicat]

thanks legend but was looking for a actually dry mix recipe

[redcrx]

look a bit further down the page, it was asked just a few days ago.

[Clanad]

Here's ours... used for several years successfully:
10 pieces fresh chicken (we add a few extra breast or wichbones and eliminate wings)
2 C. buttermilk (or use whole fresh milk with 1 cup to 1 tablespoon vinegar or lemonjuice)
Lard or oil (Lard's best, but if you use oil, try using only peanut oil)
1 T. bacon grease (this may or may not be difficult for British or European cooks... it's sugar cured, hickolry smoked thick sliced bacon)
1 1/2 C. flour
2 tsp. salt
1 tsp. pepper (we actually use a lot more, but suit your taste)
PREPARATION:
Wash chicken well, dry, place in bowl with the buttermilk. Cover and refrigerate 2 hours. Put 2 inches of oil in frying pan.(This is crucial... has to be a heavy bottomed pan... ours is a 12 inch well seasoned cast iron skillet over 100 years old). Heat oil to 360 degrees. Add bacon grease at this time. Remove chicken from the buttermilk and dredge in mixture of flour, salt and pepper. Place in hot oil, covered. Chicken should be turned just once while cooking. Fry ten minutes.
We place it in a 250 degree F oven on a drain tray to let any excess oil drain. Don't leave it too long though!)

Serve with southern mashed potatoes, gravy made from the drippings, hot southern biscuits (no they're not cookies), collard greens and pecan pie for dessert. (Gotta go, I'm hungry now!)