Fried Chicken 101
Ready In: 24 hrs 50 mins
Serves: 8
Ingredients
- 6 cups buttermilk
- 1⁄3 cup pepper sauce (optional)
- 1⁄4 cup kosher salt
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 1 tablespoon ground black pepper
- 2 tablespoons baking powder
- 1 1⁄2 teaspoons cayenne pepper
- 2 lbs vegetable shortening
- 1⁄4 cup bacon drippings (optional)
- 2 tablespoons bacon drippings (optional)
- 2 (2 -3 lb) roasting chickens (cut for frying)
Directions
- Combine the buttermilk, 1TBS salt, and red pepper sauce, if using, in a large airtight container.
- Add the chicken piece, turning to coat in the liquid; cover and refrigerate at least 2 hours (best over night).
- Combine the flour, the remaining 1/4 Cup salt, the black, and cayenne peppers, and the baking powder in a large paper bag. Shake vigorously.
- Place the chicken pieces in the bag, one at a time and shake to coat.
- Place the coated pieces on a clean plate or tray; heat the shortening (and drippings if using) in large cast iron skillet .
- Using a frying thermometer to measure temp, bring temp of shortening to 375°F.
- Cook thighs and drumsticks for approx 10-14mins until a dark golden; turn and cook an additional 10-14mins.
- An instant reading thermometer inserted into a thigh should register 190°F.
- Drain on paper bag or several layers of paper towels.
- Cook breast and wings for 10-14 minutes on each side.
- Drain and serve warm.
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