Sally’s Fried Chicken π
Overview:
Sally’s Fried Chicken is a cherished family recipe, passed down from generation to generation. Inspired by Martha Stewart and rooted in a tradition carried on by her mother-in-law, this dish boasts a unique flavor profile that combines the richness of buttermilk, the warmth of cinnamon, and the classic crunch of fried chicken. With its tender meat and crispy coating, it’s a crowd-pleaser perfect for any occasion, whether it’s a casual weeknight dinner or a lively potluck gathering.
- Prep Time: 24 hours
- Cook Time: 30 minutes
- Total Time: 24 hours and 30 minutes
- Servings: Varies
Ingredients:
- 1 whole chicken
- 1 tablespoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- Shortening (for frying)
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare Chicken: Begin by soaking the chicken overnight in ice water to ensure tenderness. Pat dry and sprinkle with salt. |
| 2 | Season Flour Mixture: In a bowl, combine the flour, freshly ground black pepper, and ground cinnamon. Mix well to evenly distribute the spices. |
| 3 | Coat Chicken: Toss the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour and let the coated chicken dry for about 15 minutes. |
| 4 | Dip in Buttermilk: Pour the buttermilk into a shallow bowl. Dip each piece of chicken into the buttermilk, allowing any excess to drip off, then roll them back into the flour mixture for a second coating. |
| 5 | Heat Shortening: In a large skillet, melt about 2 inches of shortening over high heat until hot and shimmering. |
| 6 | Fry Chicken: Carefully add the coated chicken pieces to the hot shortening, placing them meat side down. Brown the chicken on both sides, turning frequently to ensure even cooking. Lower the heat, cover the skillet, and let the chicken cook for 10 to 20 minutes, depending on the size of the pieces. |
| 7 | Crisp Up: Once the chicken is cooked through, remove the cover and raise the heat to fry until the chicken is golden brown and crisp on both sides. |
| 8 | Drain and Serve: Transfer the fried chicken to a wire rack to drain any excess oil. Serve hot and crispy, alongside your favorite sides and sauces. Enjoy! |
Nutritional Information (Per Serving):
- Calories: 653.7
- Fat: 33.6g
- Saturated Fat: 10.1g
- Cholesterol: 161.3mg
- Sodium: 751.9mg
- Carbohydrates: 38.9g
- Fiber: 1.4g
- Sugar: 3.3g
- Protein: 45.4g
Keywords:
Poultry, Meat, Potluck, Weeknight, Stove Top
Tips and Tricks:
- For extra flavor, try adding your favorite herbs and spices to the flour mixture. Thyme, paprika, and garlic powder are excellent choices.
- If you’re short on time, you can marinate the chicken in buttermilk for a few hours instead of overnight, although the longer soak will result in a more tender and flavorful chicken.
- Make sure the shortening is hot enough before adding the chicken to ensure a crispy exterior. You can test it by dropping a small piece of bread into the oilβif it sizzles and browns quickly, it’s ready.
- To keep the fried chicken warm and crispy, place it on a baking sheet in a 200Β°F oven while you finish frying the remaining batches.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to maintain crispiness.
Sally’s Fried Chicken is more than just a mealβit’s a culinary tradition that brings families together with each delicious bite. Whether you’re cooking for loved ones or sharing it with friends, this recipe is sure to become a favorite in your kitchen.
