This recipe comes from Courtney...originally from Charleston, South Carolina. So trust me when I say this is a good old fashioned southern recipe. I met Courtney in NYC...she was at the time the lover of one of my closest friends. They were bothy studying music at the Manhattan School of Music. Courtney was and is a soprano. Over the years I've lost contact with her but wherever she is I know she is doing well. Here is not only her recipe but her email to me on September 12, 2004:
"Hey John, It was such a pleasure to speak with you the other night. I am glad to hear that you are picking the book back up to finish it. I loved the concept and I believe it will be a best seller. I hope you had a great weekend. I have been marinating some beef ribs in Holandia Beer for several days now. I had first put a dry rub on them, consisting of oregano, basil, pepper, garlic powder, paprika, parsley flakes and adobo. I will cook them tonight with some barbecue sauce...I am entirely too lazy to make my own, but if I were going to, I would still use a touch of pre-made barbecue sauce (Lea & Perrins is my favorite) and then add some Dijon mustard, honey, brown sugar, garlic powder and a touch of pepper.
Here is the recipe for "Southern Fried Chicken (triple dipped for a triple treat):
Chicken Soak -
2 cups buttermilk
1 tablespoon salt
1 teaspoon pepper
Bag One-Flour Mixture for dredging chicken
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons paprika
2 tablespoons cream
Plate/Bag TWO---Flour mixture for 2nd chicken dreding
1 cup flour (might need a little bit more)
couple dashes of pepper
couple dashes of paprika
Thoroughly clean the chicken and then marinate the chicken overnight (although it is better to marinate for 2 days) in a mixture of buttermilk, salt & pepper. I prefer to use wings, thighs, and legs when I am having tons of people over. However, for myself and one other I also add breasts to that. When using the breasts, make sure they are cleaned thoroughly and they are not too thick. Breasts can often fool you, white meat tends to cook quicker than dark meat, but if the breast is too thick it won't get cooked if you don't leave it long enough. I recommend cooking like pieces together and not to mix because of the density. You will of course need a well seasoned black skillet, but if you do not have one, any ordinary deep fry pan will do...you might want to consider using a mesh metal splatter cover during the times the chicken is not being cooked covered with a lid, as the chicken makes a bit of a mess as it fries.
So, you've marinated the chicken overnight and you are ready to cook it. Take the chicken out of the fridge as you prepared the following ingredients below. You do NOT have to rinse the chicken, just take it out of the buttermilk mixture and set it on a plate or tray, the excess will drain, but do NOT pat off the liquid, you can drain the plate after they have been remove so the chicken will not sit in a pool of buttermilk.
You will need 2 plats and one bowl. The plates are for the flour, although some people find using a plastic or paper bag to put the flour int, it is easier and less messy because the chicken can be shaken in the bag. Personally, I like to use the bags, they are easier and much cleaner.
Plate or Bag One---Take flour and mix it with some salt, pepper, paprika and garlic powder. Depending on how much chicken you are making you will need more than 2 cups flours. Each ingredient to taste, you may want a little more than a teaspoon...however, as I said to you, I have NEVER measured I just dump until it looks right! Remember, I don't put much salt in the flour because sometimes it's better to just sprinkle a touch of salt as soon as it comes from the oil.