Fried chicken is a food I love but hate making it. No matter what, grease gets on everything near the stove. Last night I decided to make it again. This recipe usually requires planning ahead but I cheated a little.
Usually I will get a whole chicken, cut it up and soak it in buttermilk overnight. Since this was a last minute thing I used legs and thigh pieces and used my latest gadget to help in the soak process.
I put it all in a Foodsaver bag and sealed it removing most of the air. This seemed to work. It did get messy moving the pieces and fluid into the bag and holding it all in while air was removed from the bag.
I meant to get a pic of the pile of chicken I had but i could not hold off 5 hungry ladies. Also I forgot. It smelled too good to not dig in. This is what was left. Okay so honestly, it’s not my recipe. It’s one of Alton Browns from “Good Eats”. Here is the recipe. I’ve also added the direct link at the bottom of this page
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
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.