How do I make authentic southern fried chicken?
The secret is marinading in buttermilk and using a cast iron skillet! Buttermilk Fried Chicken Recipe 1 (3 pound) fryer cut into pieces 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum – something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot
