Fried chicken is a given in the South. I don't care who you are or where you are from, you know someone who makes great fried chicken. I've had lots of great fried chicken in my life, and I've developed my own recipe that I love. I like it crispy and little spicy!
Fried Chicken Fingers
1 package chicken fingers or 3 chicken breat cut into strips
2 cups well shaken buttermilk
2 tablespoons seasoning salt, divided
1 teaspoon ground pepper, divided
2 teaspoons hot sauce
2 cups all purpose
2 cups vegetable oil
Place chicken, buttermilk, 1 tablespoon seasoning salt, 1/2 teaspoon pepper, and hot sauce in a zip top bag or container with a tight fitting lid. Shake chicken and other ingredients until well mixed and refridgerate for 4-24 hours. When ready to fry, heat oil in a large cast iron skillet over medium-high heat. Mix flour and remaining seasoning salt and pepper together in a large bowl. When oil is hot ( you'll know by dropping a pinch of the flour mixture into the oil and making sure it sizzles and bubbles), coat the buttermilk drenched chicken in the flour mixture and place in oil. Fry for 4-5 minutes on each side and turn. You'll want a nice brown color on the chicken. Drain on paper towels.
When I was little Saturdays meant two things: yard sales and a chicken dipped biscuit from Fraiser's. It's been so long since I've been home, I don't know if Fraiser's is still there or not, but I know I haven't forgotten the taste of those biscuits! It's a piece of fried chicken dipped in milk gravy and stuffed in a buttermilk biscuit!
Chicken Dipped Biscuit
5-6 fried chicken fingers
1 batch buttermilk biscuits
1 pan milk gravy
Milk Gravy
3-4 tablespoon shortening or bacon grease
3-4 tablespoons flour
salt and pepper to taste
2-2 1/2 cups milk
Melt shortening/bacon grease in a skillet over medium high heat. When grease has melted add flour. You may have to add more flour to reach a paste consistance. Once paste consistance is reached, add salt and pepper and allow flour mixture to cook for about a minute to allow the flour taste to cook out. Be sure not to let your paste burn! Using a wire whisk or the back of a wooden spoon, gently pour milk into flour mixture starting with 1 cup. Continue to stir and add milk until desired consistance is reached. I believe that gravy is unique to each person. I like mine on the thick side, but my momma always made her's a little thinner. Once consistance is reach remove from heat as mixture will continue to thicken.
Dip chicken pieces in warm gravy and place in warm biscuits! I made these for the first time this week for Jake, and he told me it's one the best things I've ever made.
My post are about to get few and far between as we will be leaving Alaska in less than a week. I still plan to post about an amazing cockpot pulled pork and lemon bars though! While home in GA I'm going to try and continue to post about not only what I'm cooking, but also some of the places we are eating!
