I'd already be absolutely starving by the time church services would let out around noon. When I was a kid, I used to just love the huge trays of fried chicken my parents and I would pick up on our way home from church, when we would invite company over for lunch. All rights reserved.This fried chicken is extra crispy and delicious because it’s double dredged and seasoned with lots of spices! And when you're looking for the best fried chicken, nothing beats the taste of buttermilk fried chicken, crisped up to perfection! Reproduced by permission of Houghton Mifflin Harcourt. You’re about to impress yourself, we can tell.Įxcerpted from A Real Southern Cook: In Her Savannah Kitchen © 2015 by Dora Charles. But you can even use Bisquick mix plus a little salt and cayenne.”

In the old days, we’d fry the fish in Crisco, but now it’s usually vegetable oil, with maybe a little bacon grease or butter for flavor.”Īccording to Charles, you have some options for the coating: “self-rising flour with a little extra salt and pepper and a pinch of cayenne is classic, as is cornmeal mixed with salt and pepper. “Just half an hour in the buttermilk will sweeten the fish and keep it deliciously moist. “A little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,” she writes. Allow Dora Charles, author of A Real Southern Cook: In Her Savannah Kitchen, to teach you how with her recipe for buttermilk-battered, pan-fried fish fillets. It’s actually really simple to pan-fry fish to crisp, flaky deliciousness. Frying fish at home is daunting, right? Wrong.

Dredge fried meaning