fried chicken

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You want me broken

You want me dead

I’m livin’ rent-free

In the back of your head

Hey, chicken you’re all talk

Hey, chicken you’re all talk

“Hey Chicken” by Loose Fur

I didn’t eat a lot of fried chicken growing up, but I’ve had enough to know what I like. I remember that my mom had the phone number to the local pizza joint that whipped up beautiful buckets of greasy goodness memorized.  For whatever reason, this small feat of memorization always amazed me as a kid and it still does today (I have trouble remembering my own cell phone number).

This recipe uses a buttermilk marinade which is important because it creates a moister chicken and gives the coating a good base to stick to.  I used vegetable shortening for my recipe but if that scares you, you could replace it with any high smoke point oil that does not have a lot of flavor (I’m talkin’ to you peanut oil).

Like I said, I may not be a fried chicken guru but I know good chicken…this is good chicken.

Ingredients:

2 cups vegetable shortening

Buttermilk marinade

1 quart butter milk
1 teaspoons salt
3 tablespoons Franks Red Hot Sauce
3-4 pound fryer chicken broken down into wings, thighs, and breasts

For flour coating

2 cups flour
1 tablespoon paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon chili powder
1/2 teaspoon smoked paprika

Directions:

1. Combine buttermilk and hot sauce
2. Salt chicken pieces and place in buttermilk, let marinate in refrigerator for at least 3 hours
3. Remove chicken from refrigerator and place flour mixture in a large dish
4. Melt the shortening in a cast iron skillet over medium high heat
5. Toss each chicken piece in the flour mixture
6. Once shortening has melted and reaches 350°F, add the chicken (light meat on the outside and skin side down)
7. Cover loosely with foil and cook for 12-15 minutes or dark brown
8. Discard foil, flip and cook for an additional 12-15 minutes (turn the heat down if the chicken appears to be browning too fast)
9. Season with salt and serve

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Filed under American, Chicken, Fried, Southern, Uncategorized