Fried Chicken
You can never have too many Southern recipes, so give Fried Chicken a try. This recipe serves 4. One portion of this dish contains approximately 78g of protein, 71g of fat, and a total of 1300 calories. It works best as a main course, and is done in about 2 hours and 35 minutes. A mixture of onion powder, chicken, garlic powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Put the chicken in a large bowl.
Add cold water, by the quart, to cover the chicken by about 1 inch.
Add 1 tablespoon of salt to each quart of water. Cover and refrigerate for at least 2 hours or overnight.
When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust.
Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot.
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare.
Floral notes and orange blossoms, commingle with scents of citrus, peach, honeysuckle and light apricot on the nose. On the palate you will find flavors of peach, apricot and citrus. These flavors combine to produce an off-dry, yet well-balanced Riesling.