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Every summer, we spend a good bit of time visiting our family and friends in Idaho and Wyoming and every year I hear the same request to fry up my secret recipe fried chicken and serve my mother's "perfect tomato sandwiches." When John and I were first engaged, we threw ourselves a little shindig to celebrate and I put together these quintessential southern picnic favorites. Apparently, my hint of cinnamon in my overnight buttermilk soak produced fried chicken that is more sought after by the Western crowd than our biscuits! 9 years and three kiddos later, I am still serving this same "reunion" supper every summer. As you can see, it's truly a family affair from breading the chicken (dry-wet-dry is the key!) to frying it up beside the beautiful Tetons!
Reunion Fried Chicken:
Ingredients
- salt and pepper
- whole chicken, cut into pieces
- eggs, 5-6 beaten
-
seasoned flour:
- flour
- paprika
- cayenne
- cinnamon
Ingredients for Marinade: (overnight)
- 3 cups of buttermilk
- 2 tbsp paprika
- 2 tbsp brown sugar
- 4 tbsp kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
Instructions
- Mix all the above ingredients together and add the seasoned chicken to Tupperware containers or ziploc bags overnight
set up a dredging station - dry-wet-dry mixture - Dry: combine flour and spices to create a seasoned flour
- Wet: eggs
- Dip the chicken into the dry flour then into the wet eggs and then back into the seasoned flour
- Set the chicken on a rack to set for at least 10 minutes before frying
- Fry one of 2 ways: In a skillet with oil turning only once until crisp and golden (about 10 minutes total) and then finish in the oven 350 degrees for approx 20 minutes or in a deep fryer oil at 350 degrees and fry for approx 20-30 minutes then check internal temperature for 165 degrees
Mom's "Perfect Tomato Sandwiches"
These tomato sandwiches were served at my wedding and are always a crowd pleaser! Delicious and incredibly simple, these sandwiches are only deserving of a good ripe tomato - don't bother if your tomatoes aren't the best.
Ingredients
- ripe tomatoes, peeled (if you have time)
- Hellman's Mayo
- Pepperidge Farm Thin White Bread, crusts cut off
- black pepper, freshly cracked - coarse
- salt, coarse ground
Instructions
- Slather both sides of the bread with a generous amount of mayo and place tomato slices on one side. Generously salt & pepper the tomatoes and assemble. Enjoy
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On Feb 27 2011 - Miranda Said:
Your chicken looks really good. Do you have measurements for your seasoned flour? Thank you very much for sharing your recipes.
On Feb 27 2011 - Sherrie Said:
Wow, your chicken looks really good. Do you have measurements for your seasoned flour? Also you mention adding the seasoned chicken to the marinade so do you salt and pepper the chicken before marinading it? Thank you very much for sharing your recipes.
On Dec 29 2010 - frank moser Said:
I’m so glad I “stumbled” across your web site. I had been looking for a retailer to buy "mary B’s biscuits (to no avail) I will be ordering some biscuits from you in the near future. PS do you know of a nice apt my wife and I could rent in Charleston???
Thanks,
Frank Moser
On Aug 07 2010 - Shirley Said:
I did not know there was anyone living who has not had one of those good old southern “lift aand eat fast” tomato sandwiches!
On Aug 04 2010 - Peggy Evns Said:
Can’t wait to make this fried chicken for my summer celebration of friends and relatives getting together. Will also try the tomato sandwiches with our wonderful summer tomatoes.
On Aug 04 2010 - Bob Inadomi Said:
The tomato sandwich sounds incredible!
On Aug 04 2010 - Linda Said:
any amounts for the seasoned flour?