Many, many years ago my neighbor taught me to make fried chicken the way she had learned, decades before.
Her recipe was simple and delicious. She began by marinating her raw chicken pieces, overnight in buttermilk--which adds to their juicy deliciousness later.
While her recipe was more of a salt/ pepper/ flour seasoning, I have switched my version up a little.
I find that the Good Seasonings gives the coating a zippy kick that kids seem to love.
My children prefer drumsticks only for this recipe...which they have dubbed "Mom's Chicken With A Handle".
With a little practice you'll find you'll never call upon KFC again. Enjoy~!
Bonus, it's as good cold--the next day--for a picnic. Just cool completely, wrap tightly and refrigerate overnight.
- 3 pounds chicken pieces, assorted-- to your liking (we do drumsticks)
- 2 cups milk
- ¼ cup vinegar
- 2 cups flour
- 1 package (0.7 ounces) Good Seasonings Italian Salad Dressing mix--use dry
- 1 Teaspoon garlic powder
- 2 Teaspoons paprika
- 1 Teaspoon black pepper
- 1 Teaspoon onion powder
- ½ teaspoon salt-optional
- Oil, for deep frying
- Macaroni & cheese, warm biscuits with butter or gravy, optional
To Do:
Mix together milk & vinegar in a large, resealable plastic bag. Soak chicken pieces in milk mixture for at least 2 hours or overnight.
Turn once or twice, if possible.
Mix together flour, Good Seasons mix, garlic powder, paprika, black pepper, onion powder, and salt. Dip chicken pieces from milk mixture into flour mixture, pressing to coat pieces evenly with flour.
Meanwhile, heat 2 inches oil in heavy pan, until very hot. (375 degrees F)
When oil is ready, add chicken pieces, a few at a time.
Fry for 5 minutes and turn.
Fry for 5 minutes, and turn again.
Fry for 5 minutes again, and then turn for final time. (15 minutes total should cook everything but breasts--which need about 22 minutes total for the meaty ones)
Drain and keep warm until serving--cover with foil and place in oven set to WARM (170F)
