Crispy and flavorful on the outside and tender and juicy on the inside. Fried chicken is a southern favorite and I’m sure your gonna love this! Served with barbecued beans and potato salad. This recipe is perfect for picnics or a fabulous meal at dinner time.
Ingredients: Fried Chicken
3lbs. chicken ( I’m using drumsticks and thighs )
2-2 1/2 cups flour
1 1/2qts. corn oil ( for frying )
2 tbsp. salt
1/2 teas. dry thyme
2 teas. dry oregano
2 teas. garlic powder
1 tbsp. onion powder
1 tbsp. dry parsley
1/2 teas. dry sage
1 teas. paprika
1/2 teas. dry marjoram
Start by thoroughly washing your chicken. Add it to a big bowl and pour the buttermilk in to cover the chicken. Let it soak, refrigerated, for 6 to 8 hours or overnight to give the buttermilk a chance to soak into the meat.
After your chicken has soaked bring it out of the refrigerator to warm up to room temperature ( about 30 to 45 minutes ). While the chicken is coming up to room temperature add the flour and all of the seasonings to a medium size mixing bowl or deep dish plate and mix well.
Set up a “frying station”. You will need a large clean plate or baking dish and rack to place your fried chicken, and, a pair of tongs. Oil in a deep pan heated to 350 degrees ( you want it deep enough to where the oil only goes half way up the side but with enough oil to completely submerge the chicken, 4 to 5qt. should work.) And of course the chicken and the seasoned flour. It should look something like the picture above.
When you’re set up add one or two pieces of chicken into the flour and completely coat all sides. Shake off any excess flour and carefully place it in the hot oil and fry for about 10 to 12 minutes or until golden brown. Do not over crowd the pan as it will lower the temperature of the oil and not cook the chicken properly, two pieces at a time is good. Place them on your cooling rack. Continue until all of your chicken is cooked. A good way to tell if your chicken is fully cooked is to slice into a thick piece. If the juices run clear, it’s fully cooked. If it’s still a little pink you can place it in a 250 degree oven for about 20 to 30 minutes to finish it off. It’s ready.
2 cups dry pinto beans
1 cup dry kidney beans
1 meaty ham bone or hamhoc (I used the ham bone)
1 stalk celery ( small dice )
4 cloves fresh garlic minced or crushed
1 small onion ( small dice )
1/2 green pepper ( small dice )
2 tbsp. salt
1 teas. pepper
1 tbsp dry oregano
1/4 teas. dry thyme
4 tbsp. brown sugar
1 tbsp. yellow mustard
4 oz. barbecue sauce ( your favorite )
Method: BBQ Beans
Wash and sort through your dry beans and remove any pebbles or stones. Add them to a large stock pot and cover with about 10 cups of water. Refrigerate for at least 8 hours, overnight works great. I just soak them in the pan I will be using to cook them ( 8-10qt. stock pot or dutch oven ).
After soaking, strain and rinse them again. Pour them back into your pan and add 10 more cups of fresh water and all of the ingredients. Bring to a boil and then reduce the heat to simmer, about a low to a medium low heat. Simmer with the lid cracked for about 4 to 5 hours, stirring about every 1/2 hour or so. They will be done when almost all of the liquid is gone.
Remove your ham bone or hamhoc and pick off the meat. Cut or shred it up and add it back to your beans ( if desired ). Your beans are ready.
Ingredients: Potato Salad
2lbs russet potatoes ( peeled and cubed 1/2in. )
1 stalk celery ( small dice )
1 carrot ( shredded )
1/3 green pepper ( small dice )
1/4 cup onion ( about 1/4 onion, small dice )
1/4 dill pickle ( small dice )
2 teas. fresh parsley
3/4 cup mayonnaise
1 tbsp. mustard
salt and pepper to taste
Method: Potato Salad
Add your diced potatoes to a pot and enough cold water to cover by about an inch. Add a little salt to the water also. Bring it to a boil and boil for about 5 to 8 minutes or until a fork can be easily inserted. Remove from heat and drain. Refill and drain your pot a couple of times with cold water. This will stop the cooking and cool off your potatoes.
Add them to a large mixing bowl with all other ingredients and gently stir to to combine being careful not to break up the potatoes too much. Refrigerate for at least 30 minutes to let the flavors blend together. It’s ready.
Now all that’s left is to make up your plates. The crispy coating of the chicken has great flavor and and the inside is tender, juicy and delicious. The beans have a wonderful semi smokey and barbecue taste you’ll love and the potato salad rounds out the dish with a nice refreshing flavor…. wonderful! Thanks for stopping by and I know you’re gonna love it… HAPPY COOKING!