1. Soak chicken in buttermilk
2. Dredge chicken in flour
3. Fry chicken
4. Eat chicken
Actually it wasn’t quite that simple — I added some herbs and spices to the buttermilk and the flour dredge because Colonel Sanders is a hero of mine. Plus I heated the oil a little high the first time through, which is why the wing (on the back part of the plate) appears a little burnt.
It was all pretty delicious, though. Plus I’m proud to be among the chicken-fryers. Living the suburbs and owning a smoker and deep fryer has really widened my array of things-I-can-do.
Tedquarters 
What, no red velvet batter? BORING!
Looks quite good, though.
Do you have a deep fryer or did you just use oil in a pan?
A deep fryer. It’s sweet.
I would love to start doing some proper bbq. What kind of smoker did you get?
It’s a Weber Smokey Mountain and it’s pretty spectacular.
Awesome. Thanks.
You have a deep fryer? Do you ever make fried chicken?
If so, here’s what you do: Butterfly a breast fillet, sprinkle some parmesan cheese on the inside and put a slice or 2 of prosciutto in there. Fold the chicken back up and stick a toothpick through it to keep it closed, then soak, dredge, and fry. Thank me later.
Did you just ask me if I ever make fried chicken in a post documenting the chicken I fried?
One side of the family were North Carolina farmers. So this is authentic southern fried chicken.
1. Soak Chicken in buttermilk OVERNIGHT. It tenderizes and just makes it incredible. I’m sharing all my secrets and should kill you after this, but two packets of G. Washington Seasoning in the overnight buttermilk mix, spread it like it was salt.
2. Flour isn’t enough. You need cornmeal. The crunchier you want it, the more cornmeal. I like 1/3 cornmeal and 2/3 flour. PLENTY OF SALT AND PEPPER IN THE MIX.
3. You brown the chicken in a skillet on the stove top until it looks and tastes (the crunchies) like the most wonderful bacon.
4. You finish in a 350-degree oven for 20 minutes, watching the breast pieces which should be twice the size of the dark pieces so that the all around timing is right.
Eat at room temperature or even cold. Best served with cucumber salad — skinned, sliced thin, salt, pepper, mayo, red wine vinegar and plenty of red onion.
Also served with hot stuffed cherry peppers — EVOO, Progresso Italian bread crumbs, plenty of grated parm cheese, a little water and some of the pepper juice to make the mixture moist and stuffable (but not wet).
Also, Coca Cola — all they drink down south.
Oh, fry in canola oil. About a quarter to half inch over the base of the skillet. Change oil as needed.