Sunday Southern Fried Chicken
By Mary Susan Clinton, from her Grandmother Webb
4 pounds chicken pieces
1 1/2 cups buttermilk
2 large eggs
2 1/2 cups self-rising flour
2 sleeves of Nabisco saltine crackers, crushed
2 Tbsp. salt
1 Tbsp. pepper
1 bottle of Crystal Hot Sauce (optional—Mary Susan added!)
3-4 cups vegetable oil
Rinse chicken; pat dry and then set aside.
Combine buttermilk, Crystal Hot Sauce (optional) and eggs in a bowl; whisk to blend well.
In a large bowl combine and whisk the flour, saltine crackers, salt, and pepper.
Dip a chicken piece in the buttermilk mixture. Then dredge the chicken to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350 degrees. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt. Drizzle with more Crystal Hot Sauce for Southern spicy!