Fried Chicken
 
1   broilerfryer chicken, cut into 8 pieces
2 cup  low fat buttermilk
2 Tbsp  kosher salt
2 Tbsp  Hungarian paprika
2 tsp  garlic powder
1 tsp  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 1/8-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. 
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. 
Yield: 3 to 4 servings 
Prep Time: 20 minutes 
Recipe courtesy Alton Brown (Food TV) 
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(ID: 80899) Mirror: rec.food.recipes: Sun, Aug 11, 2002


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