One of the traditions at the Inn is the weekly fried chicken meal, not much unlike many of us who grew up with special meals on Sundays as a tradition because it is a day of rest and one where we tend to have the most time to prepare a delicious meal. For some it's pot roast or homemade spaghetti that simmers all day long on the stove, but for many of us still it's fried chicken after church.
Today I'm honored to share a recipe and tips for making fried chicken adapted from the chicken at the Inn. I don't generally fry at home so this was something I was a little anxious to tackle. I hope you'll give this one a try! Oh, and don't forget to mix it with some classic Buttermilk Biscuits too.
SUNDAY FRIED CHICKEN
adapted from the recipe + tips at High Hampton Inn
- Bone-in, skin-on chicken pieces (thighs, drumsticks, breast + wings)
- Buttermilk (enough to cover / marinade chicken in)
- All-purpose White Lily flour
- Salt + pepper
In a large bowl or pot, marinade raw chicken and buttermilk for at least one (1) hour. In a rectangular dish, combine flour and salt & pepper for seasoning. Dredge each piece of chicken in your flour mixture, completely coating the chicken. Set onto a sheet pan and allow to sit for approximately 5 minutes.
In a cast iron skillet heat oil and fry chicken until it reaches an internal temperature of 150 degrees.
I'd love to know your secret to perfect fried chicken! #HEIRLOOMED
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