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

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 1/8-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.

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.