Fried Chicken
This recipe delivers classic crispy fried chicken, brined in buttermilk for tenderness. Chicken pieces are seasoned, dredged in flour, and then deep-fried in shortening in a cast iron skillet until golden brown and cooked through. The process emphasizes precise oil temperature control for optimal texture and flavor, finishing with proper draining on a wire rack.
Equipment
- 1 Plastic Container For brining chicken
- 1 12-inch Cast Iron Skillet or Heavy Fry Pan Essential for even heat distribution during frying
- 1 Deep-Fry Thermometer Crucial for monitoring oil temperature
- 1 Meat Thermometer To ensure chicken is cooked to 180°F internal temperature
- 1 Wire Rack over Sheet Pan For proper draining and crispness post-frying
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
Achieving truly crispy, juicy fried chicken hinges on precise temperature control. Maintain the oil at a consistent 325°F throughout frying; fluctuations lead to greasy or dry chicken. Using a cast iron skillet provides excellent heat retention. Ensure the chicken is thoroughly drained after its buttermilk soak to prevent sputtering and help the flour adhere better. When dredging, press firmly to create a robust crust. Placing thighs in the center helps them cook evenly with the leaner breast pieces. Always rest the chicken on a wire rack to promote air circulation, preventing a soggy crust, rather than on paper towels which can trap steam.