Southern Fried Chicken

The quintessential southern dish is fried chicken. There are as many recipes for fried chicken as there are southern cooks, with most being passed down through generations. This classic American dish is thought to have developed in the latter half of the eighteenth century from the traditional fricassee or frigasee that was served in most homes in the south. Try this recipe for Southern Fried Chicken.

Ingredients:
2 whole chickens, cut into pieces
2 cups buttermilk
2 cups self-rising flour
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
2-3 cups oil for frying

Directions:
1. Put the chicken and buttermilk in a large resealable plastic bag. Marinate for at least 2 hours. Take out and drain.
2. In another resealable bag, add the flour, salt, pepper, and the paprika. Add the chicken, a few pieces at a time, shake to coat.
3. Put cooking oil in a heavy skillet to a depth of one inch and heat to 375ºF. Drop the chicken pieces into the oil and cook on each side for 10 minutes or until golden brown and cooked through. Drain on paper towels.

(Makes 6-8 servings.)

Variation: Use this same recipe to make Oven-Fried Chicken but fry the chicken pieces in batches only for about 3 minutes on each side until the coating is a light golden brown. Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360ºF before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.