Grandma's Southern Fried Chicken
  • Cooking Time: 20-25
  • Servings: 8
  • Preparation Time: overnight
  • 2 Whole Chickens, cut up
  • 2 quarts of Buttermilk
  • 2T white vinegar
  • 3 c self rising flour
  • 3T seasoned salt
  • 2T pepper
  • 1/4 c franks red hot sauce
  • 4 eggs
  • 1/4c milk
  • 1 quart of peanut oil or your own deep fryer
  1. 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.
  2. Heat oil in a heavy bottom deep frying pan or heat your deep fryer. to 350
  3. 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.
  4. 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.
Every Saturday night my Grandma would have us over for dinner and this was always on her table.