Mamma Pat's Southern Fried Chicken
Mamma Pat's Southern Fried Chicken
1 3 lb. fryer chicken, cut up
3/4 cup plain flour (plus 1 cup extra)
1/4 cup yellow corn meal
1 tsp red pepper flakes
Dash of salt/pepper
1 1/2 cups buttermilk
3 Tbsp hot sauce
Oil for frying
Wash and pat dry all the chicken pieces. Mix flour, meal, pepper flakes, and salt and pepper together in a bowl big enough to dip chicken in. Pour buttermilk mixed with hot sauce in a bowl the same size. Put plain (1 cup) flour in a bowl the same size.
Dredge chicken in the seasoned flour mixture coating thoroughly, then dip in buttermilk mixture. Let excess drip off then dredge in plain flour. Put on a platter and put in the refrigerator for at least 15 minutes (will help coating to stick). Just before the time is up for chicken to come out of the refrigerator, heat up enough oil to cover chicken about halfway up the side. Cook until done, then drain on paper towels or large paper bag. Can cover skillet for the first 10-15 minutes turning chicken once then leave cover off so chicken will crisp. Yummy!!!
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