Blue-Ribbon Fried Chicken

By Addie

“This spiced-up version of the classic Southern fried chicken makes for a tasty weekday meal.”

Ingredients

• 1 cup buttermilk
• 2 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 whole chicken (about 4 pounds), cut into 8 pieces
• 1 1/2 cups all-purpose flour
• 1 tablespoons paprika
• 2 teaspoons dry mustard
• 1 1/2 teaspoon garlic salt
• 2 1/2 cups vegetable oil

Preparation

Step 1

Place the buttermilk, 1/4 teaspoon black pepper, salt and cayenne pepper in a large resealable plastic bag. Add the chicken, seal and shake to coat. Chill for 30 minutes or up to 2 hours, if possible.


Place the flour, paprika, mustard, garlic salt and remaining pepper in a separate bag. Add 1 chicken piece to bag, close and shake to coat. Transfer to a wire rack. Repeat with the remaining chicken pieces.


Preheat oven to 250°F. Heat the vegetable oil in a deep medium skillet to 350°F or until a cube of bread dropped into the oil browns in 30 seconds. Add 4 chicken pieces to the skillet and reduce heat. Cover and cook for 10 minutes.

Turn the chicken and cook, uncovered, until the juices run clear when chicken is pierced with a knife, about 10 minutes longer. Drain the chicken on paper towels. Transfer to a baking sheet and place in the oven to keep warm. Repeat the steps for frying and draining for the remaining chicken pieces. Serve hot.
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Grandma's Secret Tip:

Grandma always said a cast-iron skillet is the best tool for frying chicken. It keeps the heat consistent and promotes even browning.