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Southern fried chicken

1 cup all-purpose flour

1 teaspoon sea salt

Ground black pepper, to taste

1 tablespoon garlic powder

1 tablespoon garlic salt

1 teaspoon dried thyme

1 tablespoon Lawry's seasoned salt

1 teaspoon paprika

1 cup Panko (see note)

1 cup buttermilk

2 eggs

About 1 quart vegetable oil, for frying

Makes 6 servings.

1 (3-pound) whole chicken, cut into pieces

On a large plate, mix flour with salt, pepper, garlic powder, garlic salt, thyme, Lawry's seasoned salt and paprika. Set aside.

Spread Panko on a separate plate. Set aside.

Mix buttermilk and eggs in a large bowl. Set aside.

Add 1/2-inch to 3/4-inch vegetable oil to a large, seasoned, cast-iron skillet or an electric skillet. Heat to 365 degrees. (Measure the temperature with a candy or deep-frying thermometer.)

As the oil heats, line a baking sheet with waxed paper or parchment paper. Set aside.

Dip chicken pieces in buttermilk-and-egg mixture. Coat in seasoned flour mixture, then coat in panko. Place the chicken pieces on the prepared baking sheet.

Once the oil reaches 365 degrees, transfer coated chicken pieces to hot oil.

Cover and fry until golden brown, turning twice. (Total cooking time: about 15 to 20 minutes.)

Remove cooked chicken from hot oil and drain on paper towels.

Use a skimmer to remove burned bits of chicken and breading from the hot oil.

Add the next batch of chicken and cook as described above. (Alternatively, if the oil looks too dirty, discard it, wipe the skillet clean, add fresh oil and continue with the rest of the cooking directions.)

Serve hot.