Celebrate National Fried Chicken Day

Recently a viral clip of Food Network host Alton Brown, stormed the internet as he politely schooled Chef Kristen Kish on the origin and Black History of Korean Fried Chicken, but did you know the history of fried chicken is even blacker than that!

The culinary technique of deep-fat frying was introduced to the Americas by enslaved Africans, and as chickens were the only livestock that enslaved people were permitted to raise, the popularity of richly seasoned fried chicken grew. Although historians admit that it was still eaten rarely and reserved for special occasions.

I think National Fried Chicken day is occasion enough, so check out my Buttermilk Fried Chicken Recipe below and enjoy!

Cast iron Buttermilk Fried Chicken

Ingredients

10 lbs bone in chicken pieces

1 qt cultured buttermilk

4 tbsp seasoned salt

¼ cup hot sauce

4 cups all-purpose flour

2 tbs seasoned salt

Oil for frying

1. In a large bowl or container combine buttermilk, seasoned salt and hot sauce and mix well. Place

cleaned and trimmed chicken pieces into the buttermilk and ensure that each piece is completely

submerged in buttermilk. Cover with lid or plastic wrap and refrigerate overnight or at least 4 hours.

2. In a separate bowl combine flour and seasoned salt and mix.

3. Remove 2/3 cup of flour mixture and add it to the container with chicken and buttermilk. Use hands

to mix thoroughly.

4. Remove chicken from buttermilk and dredge in remaining flour until evenly coated on all sides.

5. in cast iron skillet, pour in enough oil to fill skillet halfway. (Approximately 20-32oz depending on the

size of your skillet) heat on medium setting or until oil is 300-325 degrees Fahrenheit.

6. Gently place coated chicken into hot oil and cook for 7-10 mins on each side or chicken is golden

brown in color and chicken reaches an internal temperature of 165°F.

7. Remove chicken from hot oil and allow to drain on a cooling rack.

8. Whip up some cornbread, biscuits or your favorite sides and Enjoy!