Southern fried chicken

 Fried Chicken, yeah!!
I usually prefer my own recipe the "Saar Chicken" but have to change every once in a while. I basically took some ideas from TV since I am not "southern" and this is what I got out of it.

Let's get to business, these are the parts from my "carving a chicken post".

 Simply leave them to marinate over night dunked in a bucket of buttermilk. The Buttermilk will make the meat more tender and will give you a nice little coating that will hold the spices and later on the flour. Apparently buttermilk is big in the South.

 This is the butter milk, they don't sell the FAT kind, so i had to settle for the cultured low fat. A least though I found some Organic Valley.

Stick it in the fridge for 24 or more.

These are the main ingredients. The Flour is Whole Wheat. I went for king Arthur flour as of course I am 7th cousin on the earl of Winchesters side, which means I am 6,980,875th in line to the throne.

The rest is what ever spices you want. Most use paprika.

This is the flour in a box you can close with a lid. That way you can shake the meat inside without having the flour fly all over.

Cast Iron pan. These are very cheap. I mean a Lodge is $30 and will last you 10 lifetimes. It can also be used for other things like zonking your husband over the head when he misbehaves etc.
I got mine from the panhandler. I was going to go for used but since it is so cheap new I went for new.

Season the bird parts with the mix you made. TV recommended using a Pizza spice shaker. I think I'll do that next time as it was not easy getting
a good equal covering. My wife also wanted it spicier, so my guess is you can heavily coat them and it won't be too much.

I forgot to add, the flour can be left bare, no spices.
The reason is spices burn rapidly so that way the
spices are protected by the coat of flour.
Alright, dunk in the flour cover with the lid shake
and pull out, then shake it out.

Use the thingie, the oven net ? separator?  grid. Jeez thank you English.
Use the Grid to keep the chicken while you finish the rest.
The recommendation is to leave it on the grid for 4 minutes.
That makes the coating stick better. I tried it and it did.

Heat up the oil in the cast iron skillet.
The oil I used was Canola. I refuse to use vegetable shortening as I have no idea how it is done, some mumbo jumbo hydrogenated nonsense. Seriously. I would have used Lard but that is hard to come by so I went for something y'all can easily find.
Wait around till it starts lightly smoking, you will be able to notice slight whisps of smoke coming out. The camera could not get it well, hopefully you can.

Alright put them in. the oil should be bubbling hot but not burning hot.
The goal is for the meat to be heated so the juices stay in and the oil to be hot enough to try to push in thereby maintaining a balance.
The oil does not absorb water and the bird does not absorb oil.
That way it is healthier for you.
Forgot 12 minutes on one side
then 12 minutes on the other side.

Well, once you open the meat up, the inside will be nice and moist. So if the meat clings to the bone, you probably under cooked it. So either dump it back in the frier, put it for 5 in the oven or eat it anyway and simply memorize more time for the next time you cook this.
You can also use a thermometer, I don't TRUST those infernal science machines. I want to wing it and rely on providence. Obviously, with all the rest of the things in life I take the opposite view ;)

This is the problem with this recipe.
Lucky for my wife, I clean too.