Fried Chicken
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a non-reactive bowl whisk together the buttermilk and the hot sauce
2
Add the chicken pieces, cover, and refrigerate overnight
3
In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine
4
Set a large rack over a baking sheet
5
Drain the chicken in a colander set in the sink
6
Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour
7
Remove the pieces from the bag and shake off any the excess flour and set on the rack
8
Repeat with the remaining chicken
9
Preheat the oven to 250 degrees F and line another baking sheet with paper towels
10
Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep
11
Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F
12
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
13
Do not crowd the skillets
14
Fry the chicken until golden brown on one side and turn with tongs to cook the other side
15
The white meat will take about 20 minutes and the dark about 25 minutes
16
Drain on the lined pans and keep warm in the oven
17
Continue until all the chicken is cooked
18
Serve immediately or at room temperature
19
Copyright 2001 Television Food Network, GP
20
All rights reserved