A Young Man Poses With Colonel Sanders At The Kentucky Fried Chicken Museum In Corbin Kentucky

A Young Man Poses With Colonel Sanders At The Kentucky Fried Chicken Museum In Corbin Kentucky

On November 26th 2009 we published the Reeves’ family’s famous fried chicken recipe.

While we were figuring out how to best celebrate ‘Fried Chicken Day’ today we began rummaging through the archives on the site, and discovered that we’ve written 96 articles about fried chicken since Scrumptious Chef was born.

New Orleans is absolutely filled with fried chicken stands. There are proper sit-down restaurants, to-go counters, fast food joints and po boy shops among a long list of other vendors. Our favorite source in the 9th Ward will sell you two fried chicken thighs for one dollar. It’s a quick mart.

Are you feeling ambitious? Here’s a reprint of that famous fried chicken recipe we published nearly seven years ago.

1 Whole Chicken Cut up

2 Cups Buttermilk

1 Quart Peanut Oil (or enough to fill a big cast iron pan with 3″ of oil)

1 Cup Flour

.5 Cup Corn Meal

1 T. Dried Mustard

2 T. Paprika

1 T. Onion Powder

1 T. Black Pepper

1 T. Cayenne Pepper

2 T. Salt (good salt with no iodine in it)


* Soak chicken for several hours or overnight in heavy ziplock bag in buttermilk

* Drain thoroughly in colander

* Heat oil in heavy cast iron pan til it reaches 360 degrees (if you don’t have a nice thermometer look at the surface of the oil,when it shimmers it’s ready)

* Pour all dry ingredients into brown paper bag, place bag inside 2nd paper bag (for strength)

* Drop the legs and thighs in the bag, and give them a good shake.

* Carefully place them in the oil

* Drop the breasts and wings in the bag and give them a good shake

* Carefully place them in the oil

I like to keep my oven on warm, as the pieces get ready I put them in the oven for a few minutes and let them rest before eating

Good frying technique takes practice. I’ve met a lot of people that thought they didn’t like fried food because they’d never had it carefully prepared.

I remedied that situation by introducing them to the above method.

A digital thermometer that goes up to 500 or so degrees is a very worthwhile kitchen investment and will give you precision in your frying.

ed note: Last year I was visiting the Colonel Sanders Museum in Corbin, Kentucky and asked the young man above if he minded if I took his picture. He was delighted and began hamming it up for me and his friends who were also photographing him.

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