MASTER CLASS FRIED CHICKEN -
one bird will serve three or two with leftovers

1. Have the freshest chicken, cut into serving pieces. Get a larger bird 3 1/2 to 4 lbs,
cut breasts so you have two equal sized pieces, leave the wings separated, Drumsticks and thighs separated, WASH AND DRAIN. Washing's important! Blot with paper towels.

(you soak first then dredge, then let it rest, then fry).

2. Prepare your soak:
Buttermilk 1 cup
Ground black pepper (LOTS!)1 tsp
Fresh chopped garlic 1 tsp
(Garlic powder is okay, but stay away from garlic salt)
Salt, half teaspoon
Ground ginger 1/2 tsp
Onion powder 1 tsp
Ground Nutmeg 1/2 tsp
Cayenne (TO TASTE)
Dash Tabasco (to taste)
Worcestershire sauce - 1 Tb.
(remember, pepper is your "Friend")

3. Place the chicken into the "soak" turn to coat, and let stand, refrigerated for at least half an hour.

4. PREPARE YOUR DREDGE: (seasoned flour)
FLOUR all purpose, generous 1 1/3 cup
PEPPER - black, ground, 2 teaspoons
I tsp each of,.
SALT,
NUTMEG,
GINGER,
CAYENNE, (GO EASY!),
SUGAR -
somes adds it, somes DON'T.
a tablespoon’s okay, if you feel like it - I usually do.

5. Lift the chicken pieces out of the soak, and dump 'em into the "dredge" turn, being sure each piece is well coated. It's best to allow them to sit in the fridge awhile to "set" the crust. but if you are pressed, you can fry within a few moments.

6. FRYING: Into your HEAVY SKILLET, one you can cover, place 1/2 inch of peanut oil and allow it to get hot, When you add the chicken to the oil, you should hear a sizzle, not a scream, lower the heat if that happens. Select dark meat first to go into the pan.

Now, CAREFULLY, LAYING THE CHICKEN AWAY FROM YOU, so the oil will not splash in your direction, place the pieces into the oil one at a time.

LISTEN FOR THE SOUND OF FRYING, SHOULD MAKE A SIZZLE.
DON'T CROWD THE PAN,

IT IS BETTER TO LEAVE SOME ROOM AROUND THE PIECES SO THEY COOK PROPERLY. Resist the urge to move the chicken at first, wait a few minutes - That way they will crisp and not stick to the pan. KEEP AN EYE ON THE FIRE, AND KEEP IT AT MEDIUM, Watch they don't burn.

You can move the pieces around a bit now, they should move readily Check the bottom of the chicken, when it looks golden brown, and done. Turn it over.
You will only turn the chicken once, and fry ten minutes more,

THEN COVER THE PAN. Don’t worry, it will get noisy, LOWER THE FIRE, to a simmer, and continue to cook. REMOVE THE WHITE MEAT FIRST, IT WILL BE DONE BEFORE THE THIGHS. TAKE OUT THE THIGHS NEXT, AND THEN THE DRUMSTICKS AND WINGS LAST OF ALL.

PAN GRAVY Drain off all the oil from the pan, except for around a tablespoon or so, leave all the bits from the frying in the pan.

On a low fire sprinkle around a tablespoon of flour, you can use the dredge. And whisk until the flour turns tan. DON'T BURN THE FLOUR, IT WILL MAKE YOUR GRAVY BITTER. Now whisk in some milk, and keep stirring. Add salt and pepper to the gravy if needed, and hot sauce, Worcestershire too. You make it taste the way you like,

YOU ARE THE FINAL JUDGE - IT'S YOUR GRAVY, THERE ARE NO RULES, YOU ARE THE ONLY ONE WHO NEEDS TO LIKE IT; You are going to eat it.

NOBODY ELSE CARES.
NOTE: I USED TO LOVE PAN GRAVY, BUT NOW I GIVE A HARD SQUEEZE OF LEMON ONTO THE FRIED PIECES, AND IT'S JUST FINE, AND LESS FATTENING TOO.

The method described above by finishing the chicken while covered is a specialty of Maryland. Other parts of the country swear theirs is the best, and use open skillets, deep fryers, batters, flour, cornmeal, and it goes on.

I even used to make it in the oven by coating the chicken pieces with mayo heavily spiced, seasoned corn flakes, and baked while drizzling with butter and honey - it was still the one dish that got me my man every time.