Chef Tam’s Southern Fried Chicken
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
Fry Me Up Baby By Chef Tam Seasoned chicken and let to marinate for 2 hours at minimum but overnight is best
2 cups all-purpose flour for coating Seasoned with Chef Tam’s Sprinkle Me Baby
2 quarts Wesson Canola Oil
Take your cut-up chicken pieces and season them with Fry Me Up Baby by Chef Tam. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with Sprinkle me Baby by Chef Tam
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (Love Original Cast Iron by Chef Tam is best) about 1/3 to 1/2 full with Wesson Canola Oil. Heat until VERY hot – at least 350 Degrees. Put in as many chicken pieces as the skillet can hold. Brown the chicken in hot oil on both sides. When browned, reduce heat to 300 and cover the skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy, about 8 minutes.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. Enjoy it while it’s hot!