Down Home Chicken

Down Home Chicken

11 Reviews 1 Pic
Kevin Ryan
Recipe by  Kevin Ryan

“This is a real Southern chicken dish. The buttermilk tenderizes the bird and the bacon fat brings back the down home flavor!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.
  2. Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.
  3. Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

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Reviews (11)

Rate This Recipe
SPIN-GLASS
19

SPIN-GLASS

The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pieces like chicken nuggets. Second, there wasn't nearly enough cayenne. Next time, we'll double it at least! This recipe takes time if you have a small skillet, so you better be a fried chicken lover to spend the hours.

_SUBLIME31
18

_SUBLIME31

This is a fairly simple recipie that tastes "great"! It is the best southern fried chicken recipie I have cooked. My entire family loved it, thank you. Mark Goins North Carolina

KRISTINE BROOKS
14

KRISTINE BROOKS

I made this chicken on the 4th of July for the first time, it turned out great everyone loved it. thanks for the great new way to add flavor to my chicken.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 697 cal
  • 35%
  • Fat
  • 41.6 g
  • 64%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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