So-Gal's Recipe: Buttermilk Fried Chicken

This recipe is stop-the-bus-get-out-and-slap-yo-grandma good. If you're like me and one of your favorite things in the world is to receive praise for your cooking, this is a recipe you can't go wrong with. It's easy, it's yummy, and it's definitely not healthy! My three favorite things about Southern food! :)

You will need:

• Chicken tenderloins
• 3 cups of buttermilk (you can use more)
• 2 tsp. of salt
• 2 tsp. of pepper
• 2 cups of all-purpose flour (you can use more)
• Vegetable oil
• Optional (I always use them, you don't have to): Chicken fajita seasoning, seasoned salt, and Cajun seasoning (adds a little kick)

1. Combine chicken and buttermilk in a large nonmetal bowl (or dish); cover and chill for 8-12 hours. Drain chicken, discarding buttermilk.
2. Preheat over to 350.
3. In a large freezer Ziploc bag, add your spices and flour. Place 6 pieces of chicken in at a time and shake, shake, shake until they're good and coated
4. In skillet, pour oil to a depth of 1/4 inch (note: this is a lot of oil). Fry chicken pieces, in 2 batches, in hot oil 5 minutes each side. Place chicken on a wire rack in a jelly roll pan.
5. Bake at 350 for 20-25 minutes, or until done.

He knows good fried chicken when he sees it!