Dixie’s Southern Fried Chicken

 

PrintDixie's Southern Fried ChickenDixie adds custom spice to her best chicken recipe.Course Main CourseCuisine AmericanKeyword fried chicken, SouthernEquipmentcast iron skilletIngredientsSEASONING MIXTURE1 tsp paprika1 tsp dried basil 1 tsp dried ground sage1 tsp dried ground oregano1 tsp garlic powder1 tsp ground black pepper1 tsp salt more or less, to taste1/2 tsp dried ground ginger1/2 tsp grated nutmeg1/2 tsp onion powder1/4 tsp dried ground basil1/8 tsp ground cayenne more or less, to taste FOR CHICKEN BREADING1 tsp chicken seasoning (above)1/2 cup general purpose flour1 Tbsp yellow corn mealCHICKEN PREP1 lb. chicken Use the kind of chicken you prefer. Bone-in with skin, boneless skinless, white meat, dark meat, tenders, or a combination.1 cup buttermilk Use the amount of milk it takes to cover chicken.InstructionsTo make seasoningMix spices together. Seal in a glass jar. Use as needed.To prepare chickenWash chicken pieces and soak in buttermilk for several hours or overnight.To cook chickenAdd cooking oil or shortening to cast iron skillet. You will want to use a good amount of oil—maybe 1/2-inch, depending on the depth of your skillet—but not too much. You're frying not deep-frying. If you chose to use the deep frying method, use the proper tools, which includes a deep fryer. After oil has heated, add chicken pieces. Some people like to leave a lot of room between pieces, but I've always found that chicken placed single layer in the skillet and reasonably packed will brown better.