- 1 broiler/fryer chicken, reduce 8 pieces
- 2 cups low-fat buttermilk
- two tablespoons kosher salt
- two tablespoons Hungarian paprika
- 2 teaspoons garlic clove powder
- 1 teaspoon red pepper cayenne
- Flour, for dredging
- Vegetable shortening, for frying
Place chicken pieces right into a plastic container and canopy with buttermilk. Cover and refrigerate for 12 to 24 hrs.
Melt enough shortening (over low heat) in the future just 1/3-inch in the side of the 12-inch surefire skillet or heavy fry pan. Once shortening liquefies raise heat to 325 levels F. Do not let oil to talk about 325 levels F.
Drain chicken inside a colander. Combine salt, paprika. garlic clove powder, and red pepper cayenne. Liberally season chicken with this particular mixture. Dredge chicken in flour and get rid of excess.
Place chicken skin side lower in to the pan. Put thighs within the center, and breast and legs round the fringe of the pan. The oil may come midway in the pan. Prepare chicken until golden brown on every side, roughly ten to twelve minutes per side. More to the point, the interior temperature ought to be around 180 levels. (Make sure monitor shortening temperature every couple of minutes.)
Drain chicken on the rack on the sheet pan. Don't drain by setting chicken on sponges or brown paper bags. If you want to contain the chicken before serving, cover loosely with foil but avoid holding inside a warm oven, particularly if it is a gas oven.
Recipe thanks to Alton Brown