I grew up in a humble town in central Mississippi in the 60's and 70's and I came from a family that was "food rich" and "cash poor". We may of not had a collection of cash, on the contrary we always had lot to eat.

My grandparents were farmers and they were ideal useful at it. They grew all kinds of fruits and vegetables and would can them for the winter ahead after they sold what they could. We very ate contemporary fish and recent meats of the feral and home kind. However what I cite exceeding vividly than anything else is, that fried chicken. That was the bad fried chicken I'd ever eaten 'til this day. We'd dispassionate get-up-and-go contemplation away in the yard, conforming humans examine ended the supermarket aisles, descry a childlike bird of approximately 3-5 pounds, and advertise that to be the entree' of the day.

After processing the modern fowl, my grandmother would let it soak in some (butter) milk for a meagre hours or overnight in the icebox, provided society was outlook over.

She would then settle a sprint of poultry seasoning, cayenne pepper, ebon pepper, zest and either some garlic powder or some grated original garlic in the soak and that was it. Instanter this is where I had to truly watch. She would haul an ovum and after draining the chicken, she would employment the milk she had soaked it in,beat the egg in it and add a dinky baking soda and flour until it was the consistency of a thin pancake batter...just sufficiently for it to stick to the chicken.

She would then dip it in a imperceptible seasoned flour, using the corresponding ingredients she used for the batter and shake it off. She used on of those shy iron chicken fryers and let some Crisco shortening bias sorrounding 325 degrees. Then she would encompass the skillet as the chicken would slowly brown to a honey coloured colour and turn it over so the other side would brown lightly.

Now, after letting that chicken cook for about 10 minutes at that temperature, she would cut off the lid and turn the heat upever so gently until it got on all sides of 350-360 degrees and let it cook, turning isolated once deeper everyone until then juices were running clear. When she took that chicken gone and laid them on a paper bag to drain, all I could arrange was wait patiently for those rare moments (which seemed akin an eternity) for her to establish the table with all the side dishes and pull that skillet cornbread outside of the oven and then disclose to my grandfather, with a toothsome smile on her face, "Daddy...Supper's Ready"

Here's a coincident method that is really Mississippian nevertheless remember, the new bird that's lived a elated brio running approximately the barnyard, is gonna taste the best.

Mississippi Southern Fried Chicken

1 (3 pd) entire advanced chicken, section up into 8 or 13 pieces

1 tea. each of poultry seasoning, cayenne pepper,salt and granulated garlic

1/2 tea. ea. inklike pepper and paprika

1/2 tea. baking soda (helps in crusting)

2 1/2 cups of buttermilk

1 egg

2 cups of flour

Crisco shortening for frying.

Take the cut-up chicken, pat dry and accommodation in a bowl(glass or stainless steel)

Mix in half the seasonings and buttermilk and baking soda and place back in refrigerator for at least 3 hours and no another that 24. 8 works ace for me.

After marinating extract the chicken and lay buttermilk aside in another bowl. Add egg to milk and whisk lightly and add a petite flour honorable arrange it thicken good a bit, on the other hand be careful here since you honest necessity it to stick to the chicken.

Mix the rest of seasonings with the flour. Levy seasoned flour and chicken pieces in paper(or plastic) bag and shake it up to include all the chicken and remove pieces and shake off excess flour.
Now dip floured chicken in batter creating a thin coat.

Have the skillet already heating to about 325 temperature (don't be to shy to handle a thermometer) and put chicken in skillet gently out from you. Engage in not assemblage chicken. Involve and cook5 minutes on each side. Uncover and turn heat up to 350 degrees and cook turning lone once until juices lope clear.

Place on paper towels to empty and serve with Collard Greens, Rice and Gravy and Calescent Cornbread and devilled eggs or whatever you'd adore to eat with it.

2008(kevin mcClain)