- 1 broiler/fryer chicken, cut into 8 pieces
- 2 cups low-fat buttermilk
- 2 tbsp. kosher salt
- 2 tbsp. Hungarian paprika
- 2 tsp. garlic powder
- 1 tsp. cayenne pepper
- flour, for dredging
- vegetable shortening, for frying
Preparation time 20mins
Cooking time 44mins
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 - 24 hours.
Melt enough shortening (over low heat) to come just 1/3" up the side of a 12" skillet or heavy fry pan. Once shortening liquefies, raise heat to 325 degrees. Do not allow oil to go over 325 degrees.
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 - 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 reck over a sheet pan. Don't drain be 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.