There’s nothing more southern than Fried Chicken. My Mom always made fried chicken the day before we were to go out on a boating adventure. We would eat it cold on the shore along with her famous potato salad, along with watermelon. It brings fond memories of those outings. We eat it mostly from the fryer when it’s hot now, and sometimes with Waffles (Chicken and Waffles). It’s great drizzled with a bit of honey too.
The trick to crispy fried chicken is to soak your chicken in the buttermilk mixture for at least 2 hours before coating and frying. And when you’re frying your chicken, make sure your oil is up to temp before you cook your chicken, and only cook a few pieces at a time, don’t crowd your oil, or your oil temperature will drop and you’ll end up with greasy, soggy chicken instead if light and crispy. And make sure your oil heats back up to temp in between batches.
TIP: If you don’t have Sazonador seasoning, you can make your own and keep in a jar:
- 2 Tbsp Garlic powder
- 1 Tbsp Dehydrated Garlic
- 1 Tbsp Onion Powder
- 1 Tbsp Dehydrated Minced Onion
- 1 Tbsp Salt
- 1/4 tsp MSG (optional)
- 1 Tbsp Dried Parsley
- 1 Tbsp Dried Oregano
- 1/2 tsp Cumin
This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
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