Aunt Beaut’s Pan Fried Chicken

If there's one thing we know, it's that family matters most.



1 whole chicken
3 cups buttermilk
seasoned flour
salt & pepper
1/4 cup peanut oil


Cut the chicken into 8 parts, or as you prefer. Soak the chicken in salt water overnight to drain most of the blood. Rinse and dry. Put cast iron skillet on medium to medium high heat. Add ¼ cup peanut oil and heat until slightly smoking. Dip the chicken pieces in buttermilk and then dredge in seasoned flour. Shake off excess. Add to pan, skin side down. Pan fry until color becomes golden and starts to brown, then turn. Repeat the process on the other side. Reduce heat to medium low to medium, turn back on skin side and cover for 20-25 minutes or until chicken begins to plump. Remove cover and raise heat slightly and crisp on both sides to golden brown being careful not to burn throughout the process.

Pictured here: the whole Stroud clan from Iredell County, before Iredell County was cool.  On Highway 901 between Mocksville and Harmony.  On the front row are Chef Jim Noble's great grandparents.  Granddaddy (his mom’s dad) is Stamie Stroud middle in second row and Beaulah, better known as Aunt Beaut, is second from left on back row.  12 kids!