southern buttermilk fried chix

Ingredients:

• (2-4+) LBs of chicken w/ bone

• (1+) cups of buttermilk

• (2+) cups of flour

• (1) tablespoon of corn starch

• garlic salt

• pepper

• paprika

• Tony Chachere’s creole seasoning

• vegetable oil / grape seed oil

Directions

• Marinate chicken: in a bowl or ziplock, season chicken (w/ garlic salt, paprika, creole seasoning and pepper), add 1+ cups of buttermilk, and store in the refrigerator for 1 hour; this allows for ultimate flavor and tenderness.

• Prepare flour mixture: in a large ziplock bag, add the flour, 1 tablespoon of corn starch, and seasoning (garlic salt, paprika, creole seasoning and pepper).

• Remove chicken from refrigerator, pat dry, dip + shake in flour mixture; remove chicken and set aside for a few minutes.

• Add oil to a cast iron skillet and heat to a medium - high level.

• Once oil is hot, add in chicken (one piece at a time) and cook on both sides until brown / until each piece reaches an internal 165 degrees.

• Once cooked, remove chicken and allow oil to drain by placing each piece on a paper towel lined plate.

                  ENJOY WITH ANY SIDE OF CHOICE, including red beans + rice and collard greens.