Southern Fried Chicken

Just like I make it but they left one thing out, I add alittle garlic powder to give it some zip. Can't wait till labor day, thats what im making with all the fixings

I soaked the chicken in buttermilk mixed with hot pepper sauce first then coated with seasoned flour. It was a hit.

Ths sounds wonderful, and very similar to what THIS Kentucky girl does...however, I mix my flour, salt and pepper (sometimes add italian seasonings if I'm in a fancy mood), by putting it all in a brown paper bag. Add two or three chicken pieces at a time to the bag and shake the dickens out of it. Shake off the excess and fry in hot oil in a cast iron skillet. Cover and cook about 20 minutes on one side or to the brownness you like, then turn and finish cooking on the other side. Drain on brown paper bag or paper towels. Yum! With mashed potatoes and brown or milk gravy, can't be beat!

I read that one should drain the fried chicken on a brown paper bag or a rack. This will keep the chicken crispy.

This is exactly the way my Mom taught me to fry chicken., also frying skin side down in a cast-iron skillet, I cook in just enough oil toknow when to turn to the other side, when there is a crusty brown edging halfway on the piece, then I turn and finish cooking the batch. I also season the flour.