Fried Chicken

Photo: Fried Chicken

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 3 to 4 servings
LEVEL: Intermediate

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
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Directions

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 1/3-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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5

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  • on December 31, 2012

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    A great way to make fried chicken, be careful of chicken thickness and oil temp. My thermometer did not want to attach to my cast iron skillet, which made monitoring difficult. Have made this with just drumsticks (a lot easier to check to ensure no burning, and had great results.

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  • on August 26, 2012

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    This was the best fried chicken ever. I marinated all the drumsticks for a day and ahalf and it came out perfect. The cooking time though is much different because of the thickness of the meat. Would keep it in longer for thicker chicken pieces.

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  • on June 30, 2012

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    I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :

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