Spicey Buttermilk Fried Chicken
Nothing makes fried chicken have a prettier crust than dipping it in cold buttermilk. It is rich and flavorful, nutritious, and so thick it guarantees the breading to hold. Adding cornmeal to the breading mixture makes the chicken nice and crisp. I am still old school and use lard and a cast iron skillet real often. I am from the rural south.
1 cup Kentucky Kernel seasoned flour
1 cup Mexican cornbread mix
2 lbs boneless, skinless chicken tenderloins
2 cups buttermilk
1 cup shortening to fry the chicken in
1 lg sheet waxed paper
large cast iron skillet
Lay out a large plate and cover with sheet of wax paper
Bowl with 2 cups buttermilk
Bowl with combination of seasoned flour and cornbread mix.
Dip all chicken tenderloins in buttermilk to coat. Let stand 5 min.
Dip each piece of chicken in flour/cornmeal mixture and coat completely.
Lay each piece on the wax paper covered plate.
Allow to dry for 5 or 10 min.
Heat oil or lard in cast iron skillet and fry chicken til golden brown, crisp and juices are clear.
Place chicken on paper towels to drain.
Chicken dipped in buttermilk.
Chicken all breaded.
Frying chicken in my cast iron skillet. This skillet was a wedding gift to me from my Aunt Katherine Brooks-Berry. It was hers and she gave it to me already cured! It is very old. It was made at the Loth Cast Iron Co. in Waynesboro, VA.
Chicken is all done and ready to eat! We had it with some great bbq sauce!