Southern Fried Chicken
|Milk||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Vegetable oil||1 1⁄2|
|Whole milk/Light cream||1 Cup (16 tbs)|
1. In a shallow dish, combine buttermilk and Tabasco. Add chicken and turn to coat. Cover and refrigerate 4 to 8 hours, turning 2 or 3 times.
2. Place flour, cornmeal, salt, and pepper in a paper bag. Remove chicken from buttermilk but do not dry. Toss a few pieces at a time in flour to coat completely.
3. Heat oil in a deep 12-inch frying pan or deep-fryer to 375Â°F. Place chicken, skin side down, in hot oil. Cover pan and fry 15 minutes. Uncover and use tongs to carefully turn chicken skin side up. Fry, uncovered, until chicken is golden brown and juices run clear when pricked, 14 to 17 minutes longer. Drain on paper towels before serving.