Miss Lydia’s Southern Fried Chicken – Serve hot or cold. This is a large recipe. The remaining dry ingredients can be stored in an airtight container for later use.
INGREDIENTS
5 pounds flour
½ cup poultry seasoning
½ cup garlic powder
½ cup ground black pepper
¼ cup cayenne pepper
¼ cup paprika
¼ cup salt
PREPARATION
- You’ll need two large bowls. In the first large bowl, add the seasonings to the flour. Mix well with a beater or whisk.
- In the second bowl (for the wash), take 1 cup of the flour mixture and mix with 1 cup cold water.
- Dip the chicken pieces into the wash, then coat in the dry flour mixture.
- In an electric frying pan or skillet, fry chicken in shortening at 360 degrees for 15-20 minutes or until chicken floats.
- Remove and place on paper towels and allow chicken to drain and cool.
- Serve hot or chill and eat cold. Great for picnics.
Editor’s note: A group of Mahoning Valley volunteers first met Lydia and her family during a series of post-Katrina work trips in New Orleans. Bill Peyko (father of Metro Monthly Publisher Mark C. Peyko) was part of the crew organized by the Diocese of Youngstown. Lydia shared the recipe with Metro Monthly.
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