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Sunday, March 3, 2013

Southern Fried Chicken

Yield: 5 - 8 pieces of chicken

This crunchy fried chicken is another family favorite. I use crackers or potato chips in place of bread crumbs and it is mouth watering and delicious!


  • 5-8 pieces of chicken
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons cajun seasoning
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 cup saltine cracker crumbs crushed finely
  • oil for deep frying


  1. Mix buttermilk and egg well in a bowl all of your chicken will fit into.
  2. On a plate, or in a gallon sized ziplock bag, combine flour, cornstarch, cracker crumbs, and seasoning.
  3. Let chicken soak in buttermilk for an hour.
  4. Dredge in flour then back into buttermilk, then flour again.
  5. Fry chicken on medium heat in deepfryer or fry pan, until chicken is done and coating is a deep brown color.
  6. Drain on paper towels, and serve warm!
  7. If your chicken coating is browning too fast, reduce temperature of the oil some. 
  8. I never par-boil, but if you need to be sure your chicken cooks completely through without burning the coating, than parboiling is okay!


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