- Total Time:
- 12 hr 45 min
- 12 hr
- 45 min
- 6 to 8 servings
- 1 quart buttermilk
- 1 1/2 tablespoons red hot sauce
- Two 3 1/2- to 4-pound chickens, cut into 8 serving pieces
- 4 cups all-purpose flour
- 1 tablespoon sweet paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable shortening or vegetable oil for frying
- Copyright 2001 Television Food Network, GP. All rights reserved
In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.
Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.
Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.
Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads
Recipe courtesy of Emeril Lagasse