Fried Chicken: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
8 pieces broiler/fryer chicken<br> | 8 pieces broiler/fryer {{ingredientlink|name=chicken}}<br> | ||
2 cups low fat buttermilk<br> | 2 cups low fat {{ingredientlink|name=buttermilk}}<br> | ||
2 tablespoons kosher salt<br> | 2 tablespoons kosher {{ingredientlink|name=salt}}<br> | ||
2 tablespoons Hungarian paprika<br> | 2 tablespoons Hungarian {{ingredientlink|name=paprika}}<br> | ||
2 teaspoons garlic powder<br> | 2 teaspoons {{ingredientlink|name=garlic powder}}<br> | ||
1 teaspoon cayenne pepper<br> | 1 teaspoon {{ingredientlink|name=cayenne pepper}}<br> | ||
Flour, for dredging<br> | {{ingredientlink|name=Flour}}, for dredging<br> | ||
Vegetable shortening, for frying<br> | {{ingredientlink|name=Vegetable shortening}}, for frying<br> | ||
=== Description === | === Description === | ||
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=== Procedure === | === Procedure === | ||
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours (or as long as you have).<br> | Place {{ingredientlink|name=chicken}}pieces into a plastic container and cover with {{ingredientlink|name=buttermilk}}. Cover and refrigerate for 12 to 24 hours (or as long as you have).<br> | ||
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Melt enough shortening (over low heat) to come just 1/8-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.<br> | Melt enough {{ingredientlink|name=Vegetable shortening}}(over low heat) to come just 1/8-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.<br> | ||
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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.<br> | Drain chicken in a colander. Combine {{ingredientlink|name=salt}}, {{ingredientlink|name=paprika}}, {{ingredientlink|name=garlic powder}}, and {{ingredientlink|name=cayenne pepper}}. Liberally season chicken with this mixture. Dredge chicken in {{ingredientlink|name=flour}}and shake off excess.<br> | ||
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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.)<br> | 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.)<br> | ||