I have wanted to do a Kentucky Derby themed party for many years. This year was no exception. This year was also no exception in the ‘too busy to have a Derby party’ realm, either. I did promise myself that I would at the very least cook a Kentucky Derby inspired meal.
I was thinking Hot Browns, Burgoo, Deviled Ham, Chocolate Walnut Pie, Mint Juleps and Sweet Tea. After a very long work week and a busy day of housework and family time, I was just too zapped to get that creative.
In honor of Kentucky Derby day I made homemade fried chicken, cheese grits, baked sweet potatoes, green beans, and homemade biscuits with honey. For dessert, I served Mint Chocolate Chip Ice Cream.
I am not a big fan of fried chicken so I made a pan of oven fried chicken (skinless) for anyone who might want that. For The Hubs and any of the girls who wanted ‘real’ fried chicken I made a recipe I had ripped out of a magazine. I did make a few changes to the recipe. If I remembered which magazine it came from I would give credit. As I do not know which magazine I will give a shout out to Cooking Light, Woman’s Day, Family Circle, and Good Housekeeping. It probably came from one of these, as my mother subscribes to them and then gives them to me to go through prior to recycling. Pretty sure it wasn’t Cooking Light…
I didn’t try the chicken, but I heard that it was crispy and delicious. It did seem a bit greasy to me, but I guess that’s part of it!
I hope you all had a wonderful Derby Day, and celebrated in at least the smallest of fashion!
Southern Buttermilk Fried Chicken
- 1 cup all-purpose flour
- ¼ cup fine cornmeal
- 1 Tablespoon Paprika
- ½ Tablespoon garlic powder
- ½ teaspoon red pepper
- Sea salt and freshly ground black pepper
- ¾ cup lowfat buttermilk
- 6 chicken legs
- Canola oil (Coconut oil blend)
In a large sealable container or gallon zippered bag combine flour, cornmeal, paprika, garlic powder, red pepper, salt and black pepper.
Transfer ¼ cup of the mixture to a large bowl. Add buttermilk and whisk to combine. Add the chicken to the bowl; toss to coat.
Refrigerate for between one hour and overnight. Turn chicken occasionally to coat thoroughly.
Fill a cast-iron dutch oven or deep skillet with ¾ – 1” of oil mixture. Heat to 350 degrees.
Place a cooling rack in a rimmed baking sheet.
Transfer the chicken from the bowl to the sealable container or zippered bag, tapping off the excess buttermilk before adding to the flour mixture. Seal and shake the bag to coat the chicken in the flour mixture.
Working in 2 batches, place the chicken in the skillet and cook for 5 minutes. Turn, cover the skillet and cook until the chicken is golden brown and cooked through (165 degrees) 5-7 minutes.
Transfer the cooked chicken to the wire rack.
Repeat with remaining uncooked chicken.