- 3
- 20 mins
- 60 mins
Ingredients
- 8 pieces of chicken
- 2 cups buttermilk
- 2 Tbsp. kosher salt
- 2 Tbsp. paprika
- 2 tsp. garlic powder
- 1 tsp. cayenne pepper
- flour
- vegetable shortening
Preparation
Step 1
Place the 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 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once the shortening liquifies, raise the heat to 325 degrees. Do not allow the oil to go above 325 degrees.
Drain the chicken in a colander. Combine the salt, paprika, garlic powder and cayenne pepper. Liberally season the chicken with this mixture. Dredge the chicken in flour and shake off excess.
Place the chicken skin side down into the pan. Put the thighs in the center, and the breasts and legs around the edge of the pan. The oil should come halfway up the pan. cook the chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal should be right around 180 degrees. Be sure to monitor the oil temperature every few minutes.
Drain the chicken on a rack over a sheet pan. Don't drain by setting the chicken directly on a paper towel or brown paper bags