Fried Chicken 101

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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