BUTTERMILK FRIED CHICKEN

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Make and share this Buttermilk Fried Chicken recipe from Food.com.

Provided by Gay Gilmore

Categories     Chicken Breast

Time P2DT12m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 broiler-fryer chicken, cut into 8 pieces (you want the skin on, trust me, and if you buy a whole chicken and cut it up yourself you save a bun)
2 cups low-fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup flour, for dredging
vegetable shortening, for frying

Steps:

  • Place chicken pieces into a plastic container and cover with buttermilk.
  • Cover and refrigerate for 12-24 hours .
  • Drain chicken in a colander.
  • Combine salt, paprika, garlic powder, and cayenne pepper.
  • Liberally season chicken with this mixture.
  • Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
  • Melt enough shortening (over low heat) to come just 1/8-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.
  • Place chicken skin side down into the pan.
  • Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
  • The oil should come half way up the pan once the chicken is added.
  • Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
  • 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, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
  • 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, which is very moist and will ruin your beautiful chicken crust!

Nutrition Facts : Calories 897.9, Fat 48.7, SaturatedFat 14.3, Cholesterol 236.5, Sodium 5042.5, Carbohydrate 43.9, Fiber 3.1, Sugar 8.5, Protein 67.8

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