A whole cut up chicken, soaked in a seasoned buttermilk and mustard marinade, then dredged in a seasoned flour, deep fried and finished in the oven. Pictured here with roasted potatoes and black-eyed peas.
Buttermilk Mustard Fried Chicken
Like many Southerners, I love fried chicken, especially when it's prepared well. Although pretty rewarding in the end, it is a little messy frying it at home though and frankly takes practice, meaning you need to keep making it often to perfect the processes!
You know. Like Grandma did.
You know. Like Grandma did.
For those reasons, lots of folks satisfy those occasional fried chicken cravings with take out these days and while really great fried chicken can be found at sit down restaurants, you can also find it at locally owned gas station counters, at regional grocery store delis like Winn Dixie and Rouses in my neighborhood, at local sit down or take out buffets like Hartz, Cajun's and Broome's and fried chicken places like Popeye's and KFC.
The one problem? Have you seen the prices?
