1965 Southern Cooking - Fried Chicken & Buttermilk Biscuits

Fried Chicken

The one on the left is made with King Arthur White flour. While the one on the right is gluten-free and made with almond meal from Trader Joe's.

1/2 C. flour

1 tsp. salt

some pepper

1 tsp. paprika 

I had 8 legs and thighs pieces and there was enough mix leftover for more.

Put everything in a paper sack and shake one chicken piece at a time. Place chicken on a plate. Heat either grape seed oil or shortening in heavy skillet to the depth of 1/2 inch. When warm add the chicken and fry both sides until lightly browned. Turn pieces frequently. When all pieces are evenly browned, cover and cook slowly 30 to 40 min., or until thickest pieces are tender when pierced with a fork. Drain on plate with paper towel.  

Buttermilk Biscuits

These are so good! We love them so much I made fresh ones for lunch today. :) AND they taste Cracker Barrel's. 

2 C. flour {I used King Arthur White Flour}

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/3 C. shortening

3/4 C. buttermilk

Blend first four ingredients together in a bowl, with a spoon. Cut in shortening with a pastry blender until mixture resembles cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough 1/2 in. thick. Cut with a small glass cup, lightly flour first. Place on a baking sheet, greased, close together for soft-sided biscuits. Brush tops lightly with milk. Bake 450 degrees 10 to 15 min., or until biscuits are golden brown. 

Both of the above recipes are from The Southern Cook Book of Fine Old Recipes {1965}. You can buy your own copy here.