Fried Chicken Southern Comfort Food

Hi Guys, this recipe is something from my childhood and I wanted to share with you.  This is a dish my dad would cook on Sunday’s after church for us.  We didn’t eat this often but when we did it was such a great Sunday dinner.

I also have a recipe on the white gravy or milk gravy as I know it, and that is in another blog so go get that and pair it with this.

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Ingredients:

4 to 6 pieces of chicken (washed and patted dry)

The list of seasonings below

1 to 1 ½ cups oil to fry with

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1 pint butter milk

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. salt

½ tsp. pepper

1 tsp. paprika

1 tsp. oregano

Seasonings for flour dredge

1 ½ tsp. garlic powder

1 ½ tsp. onion powder

1 tsp. salt

1 tsp. pepper

1 ½ tsp. paprika

1½ tsp. oregano

 

Steps:

In a large bowl add the butte milk along with all the seasoning for the butter milk marinade. Give this mixture a good stir to combine all the ingredients well.  Then add in the washed chicken and cover with plastic wrap and set in fridge for at least 1 hour.

Remove the chicken from fridge and let it sit for about 15 minutes.

Get your flour dredge pan ready with all the seasonings listed above and give it a good stir so all is combined well.

Take one piece at a time out of the butter milk marinade and dredge it into the flour making sure the piece is coated very well.   Put the flour coated chicken on a sheet pan and finish coating the rest of the chicken.

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In a large cast iron pan on medium heat add the oil.  Once oil is fully heat add in about 4 pieces of chicken but do not over crowd the pan.

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Cook all the chicken and place on plate lined with papers towels.

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Note: the chicken should read 165 degree with a thermometer.  If you don’t think it is fully done you can put the chicken on a sheet pan in the oven for 15 minutes at 375 degrees.  This will finish the cooking process.

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