LuJack's Someday Famous Fried Chicken for 20

5 3lbs. cut chicken
2 1/2 cup all-purpose flour
20 tbsp. butter
salt, pepper and creole seasonings
buttermilk
corn or peanut oil, for pan-frying

(for less 1 cut up fryer
1 1/2 cup all purpose flour
5 tbsp. butter)

1. Put the chicken into a large bowl with 5 (1 TBL) teaspoons of salt and cold buttermilk to cover, then cover the bowl and let stand in the refrigerator for at least 4 hours, but ideally overnight. Drain the chicken pieces well and pat completely dry with paper towels.

2. Put the flour and salt, pepper and creole seasonings into a large closed bowl, hold closed and shake to mix. Add the chicken pieces and shake until well coated. Remove the chicken pieces from the bag and shake off any excess flour.

3. Melt 10 (5) tablespoons of butter with about 1 inch of oil in a large skillet with a lid over medium heat.

4. Add as many chicken pieces as will fit in a single layer without overcrowding, skin-side down. UNCOVERED

5. Cook 5 minutes, or until skin is golden and crisp. Turn the chicken over and cook for an additional 10/15 minutes, depending on chicken size, covered, until it is tender and the juices run clear when a fork is inserted into the thickest part of the meat. Remove the chicken from the skillet and drain well on paper towels.


***Transfer to a low oven to keep warm while cooking any remaining pieces, or let cool completely.





This is a very popular dish that I cook during times of celebration such as my 1 year anniversary for sobering up and I threw a party and election night 2008.