Grandma's Southern Fried Chicken
2 Whole Chickens, cut up
2 quarts of Buttermilk
2T white vinegar
3 c self rising flour
3T seasoned salt
1/4 c franks red hot sauce
1 quart of peanut oil or your own deep fryer
place cut up chicken, hot sauce, buttermilk and vinegar in a large covered container. Make sure all chicken is covered with buttermilk. Put in fridge over night.
Heat oil in a heavy bottom deep frying pan or heat your deep fryer. to 350
in a pie plate mix flour, seasoned salt, pepper in another pie plate mix eggs, 1/4 c milk with salt and pepper to taste.
Take chicken out of buttermilk brine so not pat dry. dip in the egg mixture them dredge in flour mixture. Cook in pan ( do not crowd the chicken, leave enough space around so it will fry evenly) cook in batches, until cooked through. ( either the juices will run clear or cook to 180) place on a baking sheet and keep warm in a oven heated to 250.
Pairs Well With
Every Saturday night my Grandma would have us over for dinner and this was always on her table.