• Jason Smith

A True Taste of the South

Lord Honey, y'all can't think of Southern cookin' without thinkin' of the all-time most Southern dish there is--that's right--Fried Chicken. Children, we love it so much in the South, that we've made up recipes to be able to have it three times a day, and even for brunch when we can. Y'all will understand what I'm talkin' about, after ya fry up a pile of my "Southern Bling Country-Fried Chicken"

Southern Bling Country-Fried Chicken

Jason Smith, FNS southerncountrybling.com

Serves 4-6

Ingredients:

2-pounds of chicken, white or dark meat

Soak:

2-cups buttermilk

2-eggs

1-TBSP hot sauce

1-tsp garlic powder

2-tsp onion powder

1-tsp poultry season, or ground dried sage

1-tsp black pepper

2-tsp salt

Breading:

2-cups cornmeal

½-cup All-purpose or Self-rising

1-tsp onion powder

½-tsp garlic powder

1-tsp black pepper


Oil for frying


Directions:

· Place the chicken in a large bowl with a lid or a gallon size zip top bag.

· Add the soak ingredients in a bowl and stir till combined, pour over chicken and place in fridge overnight, can be soaked for up to 48 hours.

·Place the batter ingredients in a shallow dish and toss together.

· In a large heavy-bottom pot, pour oil until about 3 inches deep, bring to 360°.

· Roll each piece of soaked chicken in breading mix and place 3-4 pieces of chicken in oil, start with dark meat, cause it takes longer for it to cook, cook until medium brown or meat reads 165° on a thermometer.

· Remove form oil and place on a baking sheet, put into oven that’s heated to 325°

· Keep frying until all chicken is cooked.

· Serve hot with your favorite side dishes.

Tip: This soak and breading works great on pork chops and fish.

ENJOY!!!

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Jason Smith, FNS / All Rights Reserved