Southern Fried Chicken

Most cookbooks have a recipe for Southern Fried chicken. This is by far my favorite. The mixture of buttermilk and tabasco and the herb and peppered flour give it a crisp flavorful crust and a juicy interior. You'll never buy chicken from a colonel again.

One 3 to 4 pound chicken, cut into 8 pieces
1/4 tsp. tabasco
1 1/2 cups flour
1 1/2 to 2 tsp. kosher salt
2 tsp. freshly ground black pepper
2 T. dry mustard
1 T. paprika
2 tsp. garlic powder
1 tsp. onion powder
2 large eggs
2 T. water
3 cups corn oil for frying


Place chicken pieces in large glass or aluminum bowl and add buttermilk to cover. Add tabasco and turn the pieces to ensure that they are thoroughly coated with the buttermilk. Cover with plastic and refrigerate for 1 hour or longer to absorb the tabasco flavor.

Combine the flour, salt, black pepper, mustard, garlic powder, onion powder in a medium bowl and blend well.

Whisk eggs and water together. Transfer chicken pieces to a paper towel to absorb a little bit of the buttermilk mixture. Then dip the chicken in the egg wash to coat completely and dredge the chicken in the flour mixture.

Heat corn oil in a black iron skillet or a similar pan large enough to hold the chicken pieces in one layer without touching. When heat is high, add chicken pieces, skin side down, and cook until golden brown on one side. Turn the chicken and reduce heat to medium low. Continue cooking until the pieces are golden brown and cooked through. The internal temperature should be about 165 degrees. Remove chicken and let rest on absorbant towel for about 5 minutes before serving.

Serves 4