Buttermilk Fried Chicken
Adapted from alton brown's good eats show. The crust on this chicken will really amaze you.
Steps
Place chicken pieces into a plastic container and cover with buttermilk.
Cover and refrigerate for 12-24 hours.
Drain chicken in a colander.
Combine salt , paprika , garlic powder , and cayenne pepper.
Liberally season chicken with this mixture.
Then , dredge chicken in flour and shake off excess.
Melt enough shortening 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.
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 once the chicken is added.
Cook chicken until golden brown on each side , approximately 10-12 minutes per side.
The internal temperature should be right around 180 degrees.
Drain chicken on a rack over a sheet pan , not on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
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Ingredients
broiler-fryer chicken, low-fat buttermilk, kosher salt, hungarian paprika, garlic powder, cayenne pepper, flour, vegetable shortening