Alton Brown's Fried Chicken

By GratefulSea

We also get great results baking this tasty dish; it doesn't need to be fried. Be sure to use KOSHER salt, or cut the salt in half! No matter which cook method you choose, the results are delicious!

Ingredients

• 1 broiler/fryer chicken, cut into 8 pieces
• 2 cups low fat buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Flour, for dredging
• Vegetable shortening, for frying

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

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.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, 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. Don't drain by setting chicken directly on paper towels or brown paper bags. 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.

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To bake, instead of frying:

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.