Surely, there’s nothing more Southern than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how.
Over the years, I’ve watched a few other good friers, including Food Network’s Alton Brown, who knows a thing or two.
I often serve this chicken with white rice or smashed potatoes and what my Mama called “milk gravy.” I think this was the first thing I ever cooked. My mother would ask me to stir the roux until it was time to add the milk. Man, it’s good.
This recipe is a little Rosalie, Betty and Alton, and a lot Patsy. Enjoy!