There are few absolutes in this world: There is a God; you will pay taxes; and you will die.
However one largely overlooked certainty in life is this: My fried chicken tastes so good it'll make you wanna slap-yo-mama!
I don't like to brag--and I can't deny the unequivocal fondness of my people and chicken--but this here yaard burd is tha bomb and a hand grenade!
Here is my fried chicken recipe that I know you'll love:
The key to good fried chicken is to create a tasty, and crispy crust that acts like a barrier to trap the juice inside the chicken. To achieve this culinary trifecta, use buttermilk instead of egg to bathe the chicken. Also, add about two tablespoons of baking powder to the flour mixture.**
It's the chemistry between the baking powder and the buttermilk that gives the crust its delicate crunch. It also keeps the meat moist while adding a slight tang to the finish.
Dredge the buttermilk-bathed chicken in the flower mixture until completely coated. Shake off the residue and fry until golden brown.
Now, I know that some of my readers are having a hard attack just reading this recipe, so I modified the frying liquid to include vegetable oil, rather than the traditional Crisco. And, as with all things, moderation is the key. This is not an entrée that I would serve often--maybe three to four times a year.
Finally, drain chicken on a paper towel, and voila! you have a soul-food dish that will likely place you in an adversarial position with yo mama!
**My flour mixture consists of garlic powder, seasoning salt, and lemon pepper to taste. I season the flour, rather than the meat to amp up the flavor.