Ryan Aagard

Fried Chicken

Chicken Flavored Rice

Green Beans

Corn Bread

Ice Cream

Crispy Fried Chicken

  

·      1/2 (4 pound) chicken, cut into pieces

·      1/2 cup buttermilk

·      1 cup all-purpose flour for coating

·      1/2 teaspoon paprika

·      salt and pepper to taste

·      4 cups vegetable oil for frying

Directions

NOTE: Recipe directions are for the original serving size of 8.

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Grandmother’s Buttermilk Cornbread

·      1/2 cup butter

·      2/3 cup white sugar

·      2 eggs

·      1 cup buttermilk

·      1/2 teaspoon baking soda

·      1 cup cornmeal

·      1 cup all-purpose flour

·      1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.