Didn't see Southern Fried Chicken so I thought I would throw in my two cents worth.
Southern Fried Chicken
Amount Measure Ingredient -- Preparation Method
3 medium chicken legs
3 medium chicken thighs
3 medium chicken breast halves
1 1/2 cups buttermilk
2 tablespoons Tobasco Sauce
1/2 cup all-purpose flour
1 teaspoon plain salt
1/2 teaspoon ground sage
1/2 teaspoon paprika
freshly ground pepper to taste
2 large eggs, lightly beaten with 1 tablespoon -- water
1 cup fine dry breadcrumbs
Oil for deep frying
Rinse chicken pieces; pat dry with paper towels. Arrange chicken in deep dish. Pour buttermilk w/Tobasco sauce over chicken, coating evenly. Marinate at room temperature 30 minutes, turning occasionally.
Combine flour, salt, sage, paprika and pepper in paper bag. Add chicken to bag in bathes and shake to cover with flour mixture. Dip chicken into egg mixture, then roll in breadcrumbs. Let stand on rack 15 minutes.
Pour oil in 10-inch skillet to depth of 1-inch and heat to 375 F. Add chicken and fry, turning fequently, until browned, about 12 minutes.
Fry breasts about 8 minutes. As chicken pieses are cooked, transfer to paper towels to drain. Serve hot or at room temperature.