Southern Fried Chicken
2 fryer chickens, cut into 8 pieces each, whole breast into 2
1 quart buttermilk
1 teaspoon salt
12 ounces all-purpose flour
2 teaspoons paprika
Salt and pepper to taste
Vegetable or peanut oil as needed
Soak chicken in buttermilk and salt at least 30 minutes in refrigerator. For
extra juicy chicken, soak overnight.
Combine flour, paprika, salt and pepper.
Remove chicken from buttermilk and liberally coat with flour.
Let chicken rest in refrigeration until flour is pasty.
Preheat oil in a heavy-bottomed skillet or deep-fat fryer to
Fry chicken 25-30 minutes.
Turn once, when chicken is crispy and brown on one side,
roughly after 10 minutes.
Remove and place on an absorbent paper towel.
Cool well before packing into cooler.