Shane's fried chicken

Chicken second courses

My mother fried chicken in a cast iron skillet, but I prefer a covered Dutch oven, which produces less grease splatter. Mom used a paper grocery bag for dredging chicken, and added a dash of heat to her buttermilk batter. Any commercial brand will do in a pinch, but I prefer small-batch hot sauces, souvenirs of trips to Louisiana, Mexico, and the Caribbean. Mom also used peanut oil because it has a high smoke point, which is ideal for frying. (And adds a nutty flavor to the chicken.) If allergies are a factor, substitute safflower oil. After frying for years, I finally figured out the best trick for a crisp crust: baking powder makes it puff up and crackle.