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My Favorite Fried Chicken

After working in the south for a number of years, I was very reluctantly shown the ways of frying the best piece of chicken by a couple of ladies that had been cooking in the same place for 50 years. So don't tell them I'm telling you - I don't want them showing up at my door asking questions.

Southern Fried Chicken

1 C. buttermilk

2 egg

1.5 T. Cajun seasoning

2 tsp lemon pepper

1/2 tsp granulated garlic salt

2 T. hot sauce

1/2 tsp salt

1 tsp pepper

2 # chicken thighs, bone in (or whatever your preference)

Self rising flour – seasoned with salt and pepper

Oil to fry

In a bowl, combine the buttermilk, eggs, cajun seasoning, hot sauce, lemon pepper, granulated garlic salt and salt and pepper, stir well to combine. Add the chicken thighs and refrigerate overnight.

In a large cast iron skillet, heat the oil to 360 degrees.

Place the seasoned flour in a large bowl. Add the chicken thighs, toss well to coat, and fry until golden brown and cooked through (about 5-7 minutes).

Remove the chicken thighs and let drain on paper towel lined sheet trays. Season with salt and pepper.

3 Secrets Hidden In This Recipe

1. You HAVE TO fry in a cast iron skillet.

2. Self Rising Flour has leaving agents already mixed into it, so it provides the lift and crunch to the chicken coating when fried.

3. When dredging the chicken in the flour, it is very important to not apply a lot of force. Gently coat the chicken in the flour, but do not press down firmly as this will make a dense and tough fried chicken coating when cooked. You have been warned.