Join Lisa Shively, cookbook author and radio personality, in her kitchen as she prepares a true southern tradition. There's no "little bit of this and little bit of that and cook it 'til it's done" here. Lisa will give you the measurements and cook times you need to make perfect fried chicken for your family.
- add 2-1/2 to 3 lbs. of chicken, cut into pieces
- add 1 c. buttermilk (or 1 cup of milk with 1 T. vinegar)
- add 1 c. flour
- add 2 tsp. salt
- add 1 tsp. pepper
- add oil for frying
- add To make the Gravy:
- add 3 T. flour
- add 1 c. milk
- add 1 c. water
- add 1 to 2 tsp. salt
- add 1/2 to 1 tsp. pepper
- Place the chicken into a large ziplock bag. Add buttermilk and refrigerate for 1 hour. In another ziplock bag, combine the flour, salt and pepper. Toss the chicken, one at a time, in the flour and place on wax paper for 15 minutes. Heat about 1/2 inch of oil in a skillet. Add chicken and brown on both sides. Reduce heat, cover and cook the chicken for 25-30 minutes. Turn the chicken every 5 minutes. Remove the chicken and pour out the oil leaving about 1/4 cup of drippings with the crunchies.
- In the hot drippings, stir in the flour, salt and pepper. Add the milk and water. Stir and cook until it reaches your desired thickness.