One of the most iconic of American foods, fried chicken holds a place of honor on our dinner tables and our picnic baskets. Enjoy it as part of a summer feast, along with tomato salad and peach cobbler, or at a picnic with cold fried chicken, macaroni salad, and iced tea -- or savor it any time of year with buttermilk biscuits, mashed potatoes, and gravy.
Marinate chicken pieces in buttermilk, kosher salt, and Tabasco sauce to make the meat meltingly tender and tasty. Fry the chicken in a combination of shortening and bacon drippings for perfectly crisp skin.
Brine chicken overnight and then marinate it in buttermilk to make this iconic dish. Strips of country ham in the cooking fat infuse every bite of chicken with true Southern flavor. This recipe is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
It may be a Southern icon, but Northerners love their fried chicken too! This version gets crunch and punch from a matzo meal coating and a seasoning mix made with hot paprika and cayenne pepper. This recipe is from restaurateurs Bruce and Eric Bromberg's "Blue Ribbon Cookbook."