Its been entirely to hot to attempt this recipe lately, but I can’t wait for cooler weather so I can take this to my church dinners on Wednesday nights. Fried chicken is a southern staple that every woman needs to have in her recipe arsenal if you marry a southern
boy. Along with biscuits, sawmill gravy, mashed potatoes and creamed corn.. yummy!
INGREDIENTS:
6 – 12 boneless skinless chicken breasts (six works for our family if we’re not really hungry, but if its been a long school day, I opt for 12) rinsed and patted dry
2 cups buttermilk
1 cup cold water
2 teaspoons salt (reserve 1 teaspoon)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups all purpose flour (if you’re a diabetic like me, you can use a blend of regular flour and soy flour and it tastes great)
2 cups cornflakes, crushed to a fine grain
shortening or lard (I prefer shortening, Crisco)
black iron skillet
DIRECTIONS:
In a large bowl, combine buttermilk and cold water, mix well. Sprinkle chicken breasts with salt and immerse in buttermilk mixture and refrigerate for a minimum 2 hours – overnight is best though.
Put black skillet on medium high heat and add shortening (enough to go up the sides of the pan halfway when melted)
Put flour, remaining salt, pepper, onion powder, garlic powder and cereal in large bowl. Dredge chicken in flour mixture, place in pan and put on lid. Cover and cook for 6 – 8 minutes. Uncover, turn chicken, cover and cook another 5 – 6 minutes. Finally, remove cover and cook another 5 minutes. Drain on paper toweling and serve hot with sawmill gravy, biscuits and mashed potatoes and corn for a true southern Sunday dinner.
