| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 3 to 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 61 g |
| Cholesterol | 230 mg |
| Sodium | 1004 mg |
Reviews
Came out absolutely delicious!
Chicken came out great with this recipe. Cook time was spot on except a couple larger pieces needed a couple minutes in the oven to finish off. Chicken was a little dark but did not taste burnt at all. Due to multiple reviews saying the chicken was too salty, I cut the salt to 1.5 tablespoons kosher salt. Not salty at all and another half tablespoon might have done some good. I bet the “ too salty” reviews used table salt instead of kosher as the recipe specifies. Also, I let the chicken sit at room temp for 45 mins before frying. Cooking meats from cold never works well.
Chicken really good, but I added a teaspoon of sugar for my satisfaction.
Really good, classic fried chicken ! But, and cannot stress this enough, DO NOT USE THAT MUCH SALT in the spice blend! It is way too much, and I like things salty. I did it as written the first time, too much. Used one and a half tablespoons the second time, still too much, so I would recommend half the amount called for or less if you’re watching your salt. And dig out your cast iron skillet for this one, definitely worth it.
Such a help
Sooooo good! My kids love it!
Love this recipe!!!!!
Awesome!! I just used less salt. Maybe half a teaspoon.
Used Kosher salt and found rub too salty. The overnight soak is a good idea and the crust was nicely formed. I cut my breasts in half to reduce their thickness, but should have cut those pieces in half lengthwise as well.
Substituted almond milk with lemon for the buttermilk. Used safe flour and fried in coconut oil. Made a great GF meal.