3 Videos | Photo: Fried Chicken Recipe
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 1/3-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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By glassjaw
Los Angeles, Ca...
on December 25, 2011
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My this is an Outstanding recipe. During Eating this i Really enjoyed All The salt Or spicyness. Really Fun to Use extra Cayenne and paprika. Kids loved it too as will YOU!!!
By dtaron83
on December 16, 2011
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LOVE Alton Brown, and I LOVE this chicken. Play around with the seasoning if it doesn't have enough "kick" for you. Also, I've made this on both gas and electric; when I cook on electric the outside always seems to burn when I a maintain 325 on the oil so I've taken it down to between 300 and 315, works like a charm!
By Home Gourmet in CT
greenwich, CT
on December 13, 2011
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I read the preceding reviews before trying this recipe. So I was reacting a bit to the folks who tried it before me. I don't usually cook fried chicken, but I do like it. This recipe worked perfect for me. The chicken cooked perfectly in 8-9 minutes per side or so, and the seasoning was also perfect. A bit saltier than I would have done for a saute chicken, but perfect for fried. I did cut my chicken breasts in half, crosswise. I did use kosher salt (always do. AND, I did use less than 1/2 of the seasoning, sprinkled liberally, but not pouring it on. I used organic chilled shortening for frying. No cover, just a splatter screen. Fantastic. Crispy outside, moist on the inside and delicious.
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