Fried Chicken
Fried chicken has a dual origin in the rural American South. The Scots had a tradition of deep-frying chicken in fat with seasonings, unlike their English counterparts who roast chicken. Later, as African slaves were introduced to households they brought different seasonings along with pan frying th
Ingredients
- Dry ground seasonings as desired (e.g. pepper, paprika, onion powder, garlic powder, etc.)
- 1 fryer chicken, cut up (see notes below)
- 1 quart buttermilk
- ½ cup salt
- Flour
- A quantity of oil suitable for the desired cooking method (see notes below)
Instructions
- Not listed yet.