In the South, fried chicken is king! Everyone and anyone has a favorite fried chicken recipe and a favorite memory of eating fried chicken. Front porch conversations will go long into the holiday night as the debate rages  over who has the best fried chicken on the block or in the neighborhood. This particular fried chicken recipe is good and perfect for a long July 4th weekend. Happy Birthday and God Bless America!

2 cups buttermilk

2 tablespoons hot pepper sauce

1 tablespoon salt

2 chickens, each cut into 8 pieces

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon black pepper

1 teaspoon paprika

5 cup(s) vegetable oil , or shortening for frying

1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 teaspoon salt.

2. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.

3. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed.

4. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid.

5. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.

6. Meanwhile, preheat oven to 250*F. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360*F on a deep-fry thermometer.

7. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces.

8. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300*F), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes.

Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain.

Keep warm in oven. Repeat with remaining chicken.

Makes 8 servings.

Recipe courtesy of Delish.

Photo courtesy of Meadow Vale Foods, UK.

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