Barn Yard Finger Licking Good!

Homemade By: Siam Rimmer

Ingredients

• 1 Whole Chicken Cut Up
• 2 Cups Buttermilk
• 2 Tbsp. Favorite Hot Sauce
• 2 Cups Self-Rising Flour
• 1 Cup Water
• 3 Eggs
• 2 Tbsp. Pepper
• 2 Tsp. Garlic Salt
• 1 Tsp. Season Salt
• 2 Tsp. Salt
• 1 Tsp. Paprika
• 1 Tsp. Onion Salt
• 3 Cups of Crisco

Instructions:

1. Rinse off the Chicken and add to a large Bowl.
2. Season with 1 Tsp. Salt & 1 Tsp. Pepper on both sides of Chicken.
3. Add Buttermilk and Hot Sauce make sure all Chicken is covered with Buttermilk.
4. Cover with Chicken in the Bowl with Tin Foil and refrigerate for 24hours.
5. In a large Cast Iron Frying Pan add the Crisco and heat to 350 degrees.
6. Remove the Chicken from Refrigerator.
7. In a medium bowl add the flour, 1 Tsp. Pepper, 1 Tsp Salt, Garlic Salt, Onion Salt, Paprika, Season Salt and mix together.
8. In another medium bowl crack, the eggs and add water. Beat for 3 min until mixed.
9. Take piece of the buttermilk chicken and add to flour mixture cover well and shake off excess flour.
10. Then add the chicken to egg wash and flip both sides.
11. Then add to the Flour mixture and cover again both sides. Shake off excess.
12. Set on a baking sheet. Do rest of the Chicken until all are covered with mixtures.
13. Take 1 pcs at a time and add to hot oil and cook for 13/ 14min for Dark meat and 10/12 min or white meat. Do about all dark together and then do all white together.
14. Remove from oil and set aside to cool on a wire rack.
15. Serve with your favorite side dish.