Fried Chicken

Every April 15th, when the last tax return was filed and the printers finally went quiet, Vera transformed from H&R Block’s sharpest tax professional into the undisputed queen of fried chicken. It was her personal ritual — a celebration of surviving another tax season. Long before sunrise, she’d be in her kitchen with her cast‑iron skillet, flour dusting the counter like fresh snow, seasoning mixed with the kind of precision only a tax expert could appreciate. By midmorning, she’d walk into the office carrying a foil‑covered tray that smelled like heaven itself, and everyone knew the feast had begun.

Word of Vera’s chicken traveled far beyond the office walls. Ray, who lived more than a hundred miles away, made the drive every single year without fail. It didn’t matter if it rained, if traffic was awful, or if he’d worked a long week — April 15th meant Vera’s fried chicken, and that was reason enough. He’d show up grinning, already hungry, already laughing, already knowing that no restaurant anywhere could match the magic she created in that skillet.

The tradition became more than food; it was friendship, loyalty, and celebration wrapped in crispy golden breading. Vera’s chicken marked the end of stress, the start of relief, and the reminder that some things — like good friends and good cooking — are worth every mile.

Ingredients

 

  • 1 whole chicken (about 2½ lbs.), cut into legs and wings
  • Seasoning of your choice (as noted in the original recipe)
  • ½ tablespoon mustard
    ¾ cup buttermilk
    Flour, for coating
  • Cooking oil, for frying
  • Pepper, to taste

 

Instructions

  1. Wash and clean the chicken pieces thoroughly.
  2. Place the chicken in a large bowl or resealable bag.
  3. Season the chicken and add:
    • ½ tablespoon mustard
    • ¾ cup buttermilk
    • Pepper to taste
  4. Mix well until all pieces are coated.
  5. Let the chicken marinate for about 15 minutes.
  6. Remove the chicken from the marinade and coat each piece evenly with flour.
  7. Heat oil in a deep skillet or fryer.
  8. Fry the chicken until golden brown, crispy, and fully cooked through.
  9. Drain on paper towels before serving

Serving Suggestion

Serve hot with your favorite Southern sides such as mashed potatoes, coleslaw, biscuits, or mac and cheese.

Recipe Courtesy of Vera Wynn

Delicious crispy fried chicken displayed at a street market stall, perfect for a tasty meal.