- 1/2 cup whole milk
- 1 cup sour cream
- 3 tablespoons Dijon Mustard
- 2 teaspoons kosher salt (plus additional to taste)
- 1 teaspoon freshly ground black pepper (plus additional to taste)
- 1 whole chicken, about 3 1/2 to 4 pounds, cut into 8 to 10 pieces
- 2 1/2 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 3 cups solid vegetable shortening
In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 2 to 12 hours.
In a large paper bag, combine the ingredients for the breading mixture. (My mother insists this gives extra flavor and I agree.) Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes.
In a large cast iron (or regular skillet), melt the shortening over low heat. Heat until shortening reaches 350 degrees F. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes.
When the chicken is cooked through, remove it and transfer it to a rack. Immediately season it (while it is still hot) with salt. Serve immediately or keep in a warm oven until ready to serve.
Recipe courtesy Alex Guarnaschelli
Recipe courtesy of Brianna Jenkins