Frickin Crispy Fried Chicken

There is something to be said about growing up in the South. I don't know if it is the welcoming Southern hospitality. Or the Southern grace and charm. Maybe it's just the Gin or the heat. Whatever it is, it becomes deeply rooted into who you are and what you will become. You cannot shake it. It will follow you. Yes, follow you, even as far west as Utah. I miss home. I hope to one day be back in the south land. The Carolinas would be nice. So picture this; Hot summer day, crsipy buttermilk fried chicken with potatoe salad and crunchy cole slaw, alongside a cool glass of sweet tea. Wait, isn't that a Kenny Chesney song? Oops. Well, try this chicken tonight and you too will feel like you came straight off the set of a country music video.

Frickin Crispy Fried Chicken
Serves: 2-4

Ingredients:
6 Chicken Drumsticks, rinsed clean and patted dry
Buttermilk for soaking
Flour for dredging (about 1 cup, maybe more)
Cayenne Pepper, to taste
Seasoned Salt, to taste
Canola Oil, for frying.

Directions:
Rinse and dry the chicken. Place in a large bowl, and pour in enough buttermilk to cover the chicken. Toss to coat evenly.At this point you can add in your favorite hot sauce to the mix. Cover and allow to sit for at least 15 min. The longer you allow the chicken to soak, the better.
Ready to fry? Let's do this. Heat a large skillet over medium heat with about 1-2 inches of oil. Oil is hot enough when oil sizzles and splatters when water is flicked at it. Find a shallow pan, and combine the flour and seasonings. Add in a little of the buttermilk from the chicken mixture for better coating. Mix with a fork. With one hand, remove the chicken from the bowl and place into the flour mix. Coat with the opposite hand, using a fork to assist you if you need to. Lay it on there good. (I find that I need to mold it on there sometimes to coat it well enough.) Remove from pan and place on wire rack to sit until all chicken is coated. Repeat with the rest of the chicken, adding more flour and buttermilk as needed. Fry the chicken in batches of 3 about 8 min per side. Remove to a paper towel lined plate to soak if the excess grease. Serve with Perfect Potatoe Salad to ensure true nostalgia.