1 ¼ c. flour
2/3 c. corn starch
Course salt and pepper
Tabasco hot sauce
Chicken Grill Seasoning
1 qt. buttermilk (Grammie used powdered buttermilk so you can make exactly how much you need
1 chicken cut into 10 pieces (Grammie used 2 breasts cut in half and 7 thighs, all boneless and skinless)
Vegetable oil for frying
1. mix together flour, corn starch, and some salt and pepper. Take out 1 ¼ c. and set aside. In a separate bowl mix buttermilk, more salt and pepper, about 10-12 shakes of Tabasco, ½ tsp. Chicken Grill Seasoning. Dredge the chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours or overnight.
2. Prepare a baking sheet lined with paper towel or paper grocery bags, topped with a wire rack. Heat about 1 inch oil in a cast iron skillet to 350 degrees. Take chicken out of buttermilk mixture and dredge in the remaining flour mixture that was set aside.
3. Fry the chicken until golden brown and cooked through. About 16-20 minutes per batch, flipping once. Cook in batches so the chicken isn’t touching and can brown on all sides. Transfer to the baking sheet to drain and enj oy! (Perfect for Father's Day!)
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