- 8
- 30 mins
- 60 mins
Ingredients
- 2 frying chickens cut into 8-12 pieces
- salt and pepper to taste
- 1 cup buttermilk
- 1 1/2 cup King Arthur flour
- 2 teaspoons paprika
- 1 1/2 cups Cisco
Preparation
Step 1
Remove any fat from the chicken pieces and trim off the wing tip. Rinse the pieces in water and pat thoroughly dry with paper towels.
Put the flour in a large, resealable, plastic bag and season it with the paprika, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
Place the chicken in a large bowl and sprinkle with salt and pepper. Add the buttermilk and toss to coat,. Let the chicken rest at room temperature for 30 minutes.
Heat the shortening in a deep, heavy 10-inch skillet over medium-high heat until hot (you want enough shortening to reach half way up the chicken as they are frying).
Remove the chicken from the buttermilk and dredge it in the seasoned flour, shaking off any excess.
FRy the chicken, covered, in batches starting with the skin side up, until golden brown and cooked through, about 6 minutes per side.
Serve hot.