Southern Fried Chicken

This was one of the most challenging recipes and I need to revisit in order to get it just right. It is honestly easier to simply go out and purchase a bucket of chicken from your favorite fast food chicken restaurant but where is the fun in that?

Preparing the chicken for frying is the most complex part of this recipe. In this image I chose peanut oil but canola oil will work better. For best results I suggest using buttermillk over regular milk.

Wash the chicken thoroughly, in this example I cooked only drum sticks but you can also work with thighs.

pour about 12 oz of buttermilk

add pickle juice, half cup of water and vinegar

Mix into large zip lock container for atleast 4 hours the longer the better for best results leave it the refrigerator over night. If you were to cook this at a campout I would transport it like this and follow the remaining steps at the outing.

On a mixing bowl, combine creole seasoning, flour and the garlic/onion powder with salt and pepepr to taste. For the creole seasons I love using Tony Chachere's.

When the chicken is ready, coat all thoroughly and get them ready to fry.

heat cooking oil use 16-20 coals to get it hot and slowly reduce it once you start frying. I suggest using less oil than the image I learned the most ideal way to fry chicken is for the chicken to only be sumerged halfway and to flip it 1-2 times.

Serve by itself or with sides of your choice.