I’ve been feeling a bit nostalgic lately and been enforcing some of my own growing up experiences on my boys. One of those is Sunday lunches. Sunday lunch was a pretty big thing when I was a little girl. Gathering around the table at my grandmother’s house after church was a special event. Somehow she would manage to go to sunday school and church and STILL have an enormous spread on the table after church.
Nowadays I am the one attempting to prepare that spread for our table and I tell you what. . . I have no idea how my grandmother managed to pull all that together in the amount of time she did! I have a wonderful new appreciation for her organization and skills! Her Sunday lunches were so delicious. The choices seemed to range from pot roast, ham or fried chicken. They were all good, but if I’m ever feeling nostalgic and a little homesick for those times, I have to go with the fried chicken. Light and crispy and so good!
I know fried chicken isn’t exactly a healthy food and it’s not something I make very often. Sometimes the tradition, celebration and soul of food is just as important as its ingredients. Sometimes that treat now and then is just what we need. And sometimes I make things simply because I know my boys will be happy. Today was one of those days.
Usually when I prepare fried chicken I make Oven Fried Chicken or I remove the skin and prepare THIS fried chicken. However, today I went all out and prepared it just like my grandmother. Take your pick on how you would like to prepare and enjoy this wonderful Sunday lunch treat! Be prepared for the love!
BUTTERMILK FRIED CHICKEN
cut up fryer chicken pieces of your choice (I used legs and breasts)
1 quart milk
1/4 cup buttermilk (substitute sour milk is you don’t have buttermilk)
2 eggs, whisked
4 cups all-purpose flour
2 teaspoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying
Wash and pat dry all chicken pieces. Place in a large bowl. Combine milk, buttermilk, dash of Tabasco and eggs and pour over chicken to coat. Refrigerate for at least an hour.
When ready to cook, remove chicken from refrigerator and let sit out for 30 minutes. Preheat oven to 350 degrees.
In a large bowl combine dry ingredients. In a large cast iron skillet, dutch oven, or I use an electric frying pan, heat 1 1/2 inches oil to 350 degrees. Handling one piece at a time, remove coated chicken from buttermilk mixture and thoroughly coat with flour mixture, pressing into the chicken. Slowly add chicken to the heated oil, cooking in batches. Fry 5-8 minutes, turning to ensure proper browning and even cooking.
Line a baking sheet with parchment paper and top with cooling rack. Place browned chicken on baking sheet in batches. Place in oven for a little extra baking and to keep warm while remaining chicken cooks.
Serve with your favorite sides, later for a snack, or my Daddy’s favorite way, leftover – cold from the refrigerator. I’ve also been known to plop a piece down on a plate the next morning as breakfast for the Third Son . . .
What foods take you “back home”? Make you feel nostalgic? What are your favorite Sunday lunch treats?
Enjoy Your Day!