Fried Chicken
This recipe delivers classic fried chicken with a focus on technique for perfect results. Chicken is brined in buttermilk for tenderness, then seasoned and dredged in flour. It's carefully fried in a cast iron skillet, maintaining a precise oil temperature, until golden brown and cooked through. The process ensures a juicy interior and a crisp, flavorful crust, making it a staple comfort food dish.
Equipment
- 1 Plastic Container With lid, for brining
- 1 Cast-iron skillet 12-inch or heavy fry pan
- 1 Colander For draining brined chicken
- 1 Meat Thermometer Crucial for monitoring oil and internal chicken temperature
- 1 Wire Rack with Sheet Pan For draining fried chicken
Ingredients
Main
- 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
Instructions
- 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.
Notes
The buttermilk brine is paramount for tenderizing the chicken and infusing it with flavor, ensuring a juicy interior. Adhering strictly to the 12-24 hour brining period is crucial for optimal results. Oil temperature management is the single most critical factor for successful fried chicken; consistently monitoring the shortening at 325°F prevents greasy chicken or burnt exteriors with undercooked interiors. For maximum crispness, ensure the chicken is well-drained post-brining and shake off excess flour after dredging for a thin, even coating. Always drain fried chicken on a wire rack to promote air circulation and maintain crispness, rather than allowing it to sit in its own grease on paper towels. For an extra layer of flavor and texture, consider a double dredge – an initial flour coating, a quick dip back in buttermilk, and a final flour dredge – for a thicker, craggier crust.