Old Black Pot Buttermilk Chicken

When our family is cooking a meal together and someone say's which pot do you want and the reply is "The Old Black Pot", that means something really good is about to happen. The Covered Iron Skillet was handed down to me from my Grandmother and is one of my prized  skillets, the skillet is very deep with a 3-1/4 inch depth.  We have certain recipe's that use this deep iron skillet with a lid, and it is kept in a certain place in the pantry.  We are making one of those recipes today, Old Black Pot Buttermilk Chicken.  The Buttermilk Chicken is an old southern recipe that brings back memories of fried chicken on a Sunday afternoon with the family.

Not Much Better Than A Plate of Buttermilk Chicken

Old Black Pot Buttermilk Chicken

Miz Helen's Kitchen

Ingredients

1 whole fryer, cut up

For The Buttermilk Dip

2 cups Buttermilk

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

For The Flour Dredge

2 cups all purpose flour

1 tablespoon baking powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1 to 2 cups Vegetable Oil For Frying

Directions

Cut up and wash the chicken, set aside. (Tutorial For Cutting Up A Chicken)

Pour the buttermilk in a medium mixing bowl and stir in 1 teaspoon thyme, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper.

Pour the flour into a larger mixing bowl and whisk in 1 tablespoon baking powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried thyme, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon cayenne pepper.

Roll the chicken into the flour mix and then into the buttermilk mix and back into the flour.  Set the piece aside in a dish until the skillet is ready.

Using a black iron skillet, pour enough vegetable oil on the bottom to cover 1/4 of the skillet.  Be sure to put enough oil, but not to much that it will boil over and cause a fire.  Raise the temperature of the cooking oil to very hot and very carefully place the chicken into the skillet. Cook only a few pieces at a time so as not to cause it to overflow, be very careful.  When the chicken starts to brown on one side, turn the chicken and place a lid on the skillet.  Lower the temperature and cook the chicken until done through, turning from time to time. 

Remove chicken to a paper towel to drain and then to a baking sheet.  Place the baking sheet in a warm oven to keep warm until serving.

Enjoy!

Print Recipe

Prepare The Chicken

Fry A Few Pieces At A Time

Cover and Cook Through

Cook Until Golden Brown

Drain On Paper Towel

Ready For A Picnic

A Family Gathering

A Simple Supper

A Platter Of Buttermilk Is Always Good!

Thanks so much for stopping by and spending time in the kitchen with me today. My Grandmother would have been so excited to be a part of this presentation and I know that she would have loved meeting all of you!  Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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