Buttermilk Fried Chicken

Recipe by Gay Gilmore
READY IN: 48hrs 12mins




  • Place chicken pieces into a plastic container and cover with buttermilk.
  • Cover and refrigerate for 12-24 hours .
  • Drain chicken in a colander.
  • Combine salt, paprika, garlic powder, and cayenne pepper.
  • Liberally season chicken with this mixture.
  • Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
  • Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
  • Once shortening liquefies raise heat to 325 degrees F.
  • Do not allow oil to go over 325 degrees F.
  • Place chicken skin side down into the pan.
  • Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
  • The oil should come half way up the pan once the chicken is added.
  • Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
  • The internal temperature should be right around 180 degrees.
  • (Be careful to monitor shortening temperature every few minutes).
  • Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
  • If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
  • s a gas oven, which is very moist and will ruin your beautiful chicken crust!