| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1647 |
| Total Fat | 155 g |
| Saturated Fat | 39 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 543 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1647 |
| Total Fat | 155 g |
| Saturated Fat | 39 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 543 mg |
Reviews
We love this recipe. We flirted with other recipes, took a couple of them on a date, but always come back to Alex. This one truly has the best flavor and texture for our family.
This was listed in vegetarian section.
Appears a major step is missing,the marinade!!
This is from her YouTube video. Slightly differentMarinade2 cups buttermilk1 cup of sour cream1/4 cup dijon mustard1 tablespoon salt2 teaspoons black pepperDry Coating2.5 cups flour2 teaspoons garlic powder2 teaspoons of ground mustard2 teaspoons paprika1 tablespoon salt
I wish her marinade was in the recipe.
Where are the ingredients for the marinade?
I marinated in Greek yogurt and sour cream with Sriracha, then floured, but the crust stuck to the bottom of the pan. Great flavor, though.
Very yummy will deff make again!
I love fried chicken and I will definitely have to try Chef Alex’s fried chicken recipe.
I love the show and the food was delicious