Iris Davis' Buttermilk Fried Chicken
MAKES 4 SERVINGS
This recipe comes from Iris Davis, Art Smith's house manager for more than five years. Her fried chicken has been featured at Smith's and life partner Jesus R. Salgueiro's famous home parties. Smith loves Davis' fried chicken with a dash of Louisiana hot sauce.
1 (3-pound) whole chicken, cut into 8 pieces
4 cups buttermilk
2 cups self-rising flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon low-sodium seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay
6 eggs, beaten well
Wash chicken and pat dry with paper towels. Place in a container, cover with buttermilk and let soak overnight.
Sift together flour and spices.
Preheat oil to 375 degrees in a cast iron skillet, using a thermometer to make sure the heat remains constant.
Remove chicken pieces from buttermilk, shaking each piece well to remove excess buttermilk.
Starting with dark meat first, dip in eggs, then in flour mixture, shaking well to remove excess. Carefully place in hot oil. Fry in batches; do not allow pieces to touch and crowd pan. Fry 8 minutes per side until chicken is done (when internal temperature reaches 165 degrees).
Place cooked pieces on paper towels and keep warm. Continue frying, ending with the white meat.
Nutrition facts per serving: 1,159 calories, 63 g fat, 19 g saturated fat, 620 mg cholesterol, 60 g carbohydrates, 82 g protein, 1,392 mg sodium, 2 g fiber