Mamaw Nina's Fried Chicken

Mamaw Nina's Fried Chicken

This fried chicken is my great grandmother's recipe. She was a great cook! This is a true Louisiana fried chicken recipe over 100 years old.

-Ingredients-

2 cups of all-purpose flour

1 teaspoon of cracked black pepper (for the flour)

--some more black pepper (just to season the chicken)

1 teaspoon of white pepper 

1 teaspoon paprika

garlic powder (to season the chicken)

3 eggs

1/2 cup of buttermilk

2 quarts of vegetable oil

1 (4 pound) chicken, cut into pieces (or you can use breast tenderloins, whichever you prefer)

-Directions-

1. Put oil in an electric skillet or frying pan. The oil should be deep enough so that it can cover the chicken when you put it in (about 1/2 to 1/3 full)

2. Heat up the oil on medium-high heat while you're mixing the batter and flour mixtures. You will know the oil is ready when you throw in a pinch of flour and it sizzles.

3. Season the chicken with garlic powder and black pepper. A light sprinkling will do.

4. Mix the flour with the cracked black pepper, white pepper, and paprika until blended.

5. Mix the eggs and buttermilk in a separate medium mixing bowl.

6. Dip each piece of chicken into the flour mixture until coated, then into the batter until saturated, and back into the flour mixture, coating it once more. 

7. Place the chicken in the HOT oil and brown each side. Bone-in chicken will take longer than boneless tenderloin. Cover the bone-in chicken and cook for 30 minutes on medium heat. Boneless tenderloin cooking time will vary based on thickness of chicken...about 15-30 minutes depending on the chicken. Make sure the chicken is nice and CRISPY and a golden brown color! Cut into the center of the chicken before you take it out to make sure there is NO PINK!

8. Drain the fried chicken on paper towels.

Serve with mashed potatoes and gravy, y'all!