Nothing says home cooking like fried chicken! As an adult, every time I went back home, mom would make fried chicken and potato salad. It has always been my all time favorite meal! It has now become one of my family’s favorites as well. While it is rather time consuming to make, it is worth every minute. It is so good!
This past weekend, my children invited several of their friends over for a movie night. I volunteered to feed fried chicken to 8 teenagers. Not knowing how much they would eat and certainly wanting to have plenty, I bought the big family package of chicken tenders from Sam’s Club. I figure if I’m going to spend the time making fried chicken, I might as well have plenty of leftovers for chicken sandwiches or fried chicken salads the next day. Since I have never had a recipe for my chicken, I thought I’d better be as specific as I could when making it this time. So, there were 27 chicken tenders in my 6.22 pound package. I know that is way more than most people will want to cook, but just adjust the ingredient amounts as needed.
Making good fried chicken is really more about technique than the actual recipe. I like my chicken VERY crispy, so I like to double dip with the crust. I first dip the chicken in buttermilk, then the flour mixture, then repeat. It is quite a messy process, but SO worth it.
When ready to fry, get the oil hot enough that when the chicken hits the oil, it is immediately sizzling. I like to keep the temperature at a medium high, around an 8 on my electric range. Be patient and don’t over crowd your pan. You want to be sure to let the hot oil do it’s magic around each piece of chicken.
Note: This makes a LOT of chicken and each tender becomes much larger with all the crust. Reduce the recipe as needed.
- 6 pounds chicken tenders
- 6 cups buttermilk
- 8 cups all-purpose flour
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- Canola or vegetable oil for frying
In large container filled with buttermilk, soak each piece of chicken.
In separate large container, whisk flour with seasonings.
Take each piece of chicken from buttermilk, to dredge in flour, and then repeat.
When oil is hot, fry each piece of chicken, careful not to overc rowd the pan.
Turn chicken until browned on each side.
When cooked through and browned on each side, let the chicken drain on a metal rack over a cookie sheet. This will allow air circulation on the bottom of the chicken which will let it stay crispy.