Fried Chicken

What You Need

Chicken (for the original fried chicken get assorted bone in, you can also use boneless if you prefer)

1 egg

1-2 c flour

1/2 c buttermilk (you can use regular as well)

salt and pepper

(You can also use additional spices for added flavor, like cayenne pepper, thyme, garlic, marjoram, ect. You want to use a lot of salt and pepper, and a pinch of other seasoning since that will really make your chicken flavorful!)

Directions

Fill a large frying pan with oil about an inch deep. Place over medium high heat so that the oil reaches a temperature of 375 degrees. In flat bowl, or deep plate, beat the one egg. In separate flat bowl place flour, spices, and buttermilk. Using your hands incorporate the flour mixture so that it is slightly (and evenly) lumpy. Pat the chicken dry, dredge it in the egg, then coat in the flour mixture. Place the coated chicken in the hot frying pan. Cook for around 5 minutes on each side (until golden). Do not overcrowd the chicken in the pan, if necessary cook in 2 batches. The oil temperature will drop after adding the chicken, do not try to get the oil temperature back up since that will burn the chicken before it cooks through. After Chicken is done cooking place on a platter lined with paper towels to help absorb excess oil. Serve the chicken with mashed potatoes, gravy, and corn.

How To Make Fried Chicken Gravy

After Chicken is cooked drain excess oil from the frying pan, leaving the extra crispy bits of chicken, and a little excess oil. Return the pan to the stove over medium high heat. Add a few Tablespoons of flour, and a couple chicken bouillon cubes, using a fork to incorporate into a paste-y texture. Then add milk, stirring constantly, until you reach a desired consistency. Season with salt and pepper, and enjoy!