![]() ![]() ![]() Join at and you’ll find thousands of recipes from home cooks across the country. The Franklin-based Just a Pinch Recipe Club is an online network of home cooks and the timeless, proven recipes that pass through generations. Recipe can be made using thighs, breast or legs, too. Cooked chicken should be a golden yellow color. Turn chicken pieces carefully while frying.ġ1. If oil too high it will burn, too low and chicken becomes soggy. ![]() Place a wire rack over a rimmed baking sheet and set nearby. Fry chicken in 2 to 3 inches of hot oil.ĩ. Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350☏ (180☌). As you remove chicken pieces from buttermilk, put them into egg/milk mixture.Ħ. Have extra flour ready to add to pans as flour gets clumped up.Ĥ. Prepare three pans with flour in two of them and milk/egg mixture in the third. Take out the chicken pieces, shaking off the excess buttermilk and dredge them in the seasoned flour, one by one. Combine the flour, salt, pepper and seasoned salt in a large mixing bowl. Refrigerate for at least 6 hours, up to 12 hours. Soak chicken in buttermilk for 30 minutes to an hour. Soak the chicken pieces in the buttermilk in a large bowl. See step-by-step photos of Virginia’s recipe at Southern Fried ChickenĨ pieces chicken tenderloins, boneless, skinlessĢ cups buttermilk, or enough to cover chicken piecesġ. Juicy on the inside, crunchy on the outside, fried chicken doesn’t get much better than this recipe. Serve a batch of Virginia Dean’s Southern Fried Chicken at your next cookout and people will think you’re kin to the Colonel! The buttermilk soak combined with the self-rising flour creates one crispy coating. ![]()
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