Simplifying Fried Chicken, A Much-Loved Meal Many Don't Love To Cook

Fried chicken is one of those foods people love to eat but don’t always love to make. Resident chef Kathy Gunst brings Here & Now‘s Jeremy Hobson her takes on two fried — and one traditionally deep-fried — chicken dishes.

Buttermilk Fried Chicken

This is my take on Southern-style fried chicken. The chicken is cut into pieces and then marinated in buttermilk, salt, pepper and a dash of cayenne and then dredged in a combination of flour and cornmeal. I like to use coarse cornmeal for the crunchy texture.

Serve hot or at room temperature, with honey and lemon wedges.

Serves 4.

Ingredients

• 1 chicken, cut into 8 pieces
• 1 1/2 cups buttermilk
• Salt and freshly ground black pepper
• Dash cayenne pepper
• Crisco, canola oil, safflower oil, organic shortening or a combination (enough to come up about 1 1/2 inch in your skillet or