Mama's Fried Chicken

1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning,
if necessary. Drain on paper towels.

Southern Living, AUGUST 2002
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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Our pal (PENMART01) wrote:

> Mama's Fried Chicken
>
> 1 (3- to 4-pound) whole chicken, cut into pieces
> 1 teaspoon salt
> 1 teaspoon pepper
> 2 cups buttermilk

<snip>

My sister makes buttermilk fried chicken on occasion -- very good! Since
we're on the subject, here's the method my mid-Western grandmother used
to make onion and pepper rings:

Onion and Pepper Rings

Sweet onions (preferrably Walla Wallas), sliced
Green peppers, sliced into rings, seeds removed
Flour
Buttermilk
Crackermeal
Cold water
Oil for deep frying

Separate onion slices into rings; dip each ring or pepper slice in
cold water, then flour, then buttermilk, then crackermeal. Gently
shake off excess in between each stage. Let rest for a few minutes,
then deep fry in oil. Drain, sprinkle with table salt, and keep hot
until ready to serve.

I haven't had these for several years (not on my diet now), but I
remember them as being very tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal (PENMART01) wrote:

> Mama's Fried Chicken
>
> 1 (3- to 4-pound) whole chicken, cut into pieces
> 1 teaspoon salt
> 1 teaspoon pepper
> 2 cups buttermilk

<snip>

My sister makes buttermilk fried chicken on occasion -- very good! Since
we're on the subject, here's the method my mid-Western grandmother used
to make onion and pepper rings:

Onion and Pepper Rings

Sweet onions (preferrably Walla Wallas), sliced
Green peppers, sliced into rings, seeds removed
Flour
Buttermilk
Crackermeal
Cold water
Oil for deep frying

Separate onion slices into rings; dip each ring or pepper slice in
cold water, then flour, then buttermilk, then crackermeal. Gently
shake off excess in between each stage. Let rest for a few minutes,
then deep fry in oil. Drain, sprinkle with table salt, and keep hot
until ready to serve.

I haven't had these for several years (not on my diet now), but I
remember them as being very tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)