Recipe by southern chef in louisiana
This is Martha Stewart's very own recipe for fried chicken. You can cut the recipe in half if only using one chicken.
Top Review by Lawsome
This is only recipe I have ever use for fried chicken, and the only one I will ever use! It is exactly what I look for in fried chicken: tasty, crunchy crust and flavorful chicken.
- 6 cups fat-free buttermilk
- 1⁄4 cup kosher salt (only kosher salt regular salt is to salty)
- 5 teaspoons kosher salt (only kosher salt regular salt is to salty)
- 1⁄3 cup Tabasco sauce
- 2 (3 lb) chicken, cut into 8 pieces each
- 3 cups all-purpose flour
- 1 tablespoon fresh ground pepper
- 1 1⁄2 teaspoons cayenne pepper
- 2 lbs vegetable shortening
- 6 tablespoons bacon drippings (optional)
Directions See How It's Made
- Combine the butter milk 1/4 cup of salt, and the Tabasco sauce in a air tight container. Add the chicken turning to coat the chicken. Cover and refrigerate at least 2 hours or overnight.
- Preheat the oven to 200°F.
- Combine flour, 5 teaspoons of salt, and the peppers in a paper bag. Shake to mix. One at a time, add the chicken pieces to the bag and coat with flour. Set coated pieces on a tray.
- Preheat shortening in a 10-inch skillet over medium-high heat until it reaches 375°F.
- Place the thighs and drumsticks in the grease. Fry until coating is dark golden on the bottom (10-14 minutes). Then using tongs turn the chicken over and cook until dark golden brown again (another 10 to 14 minutes). Drain on paper bag or several layers of paper towels.
- Transfer the cooked pieces to cookie sheet. Put in oven to keep warm while frying remaining chicken.
- Remove any bits and pieces left in the oil before frying rest of chicken in the same way.