Wednesday, May 1, 2013

Southern Fried Chicken

1 (5 pound) whole frying chicken, cut into pieces
1 quart whole buttermilk (don't use low fat or you will be sacrificing flavor)
vegetable oil or Peanut Oil for frying (canola oil is okay)
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper

In a large bowl, combine chicken and buttermilk. Cover and refrigerate for 2 hours. In a large cast-iron skillet, melt enough shortening over low heat to come 1 inch up side of Dutch oven or cast-iron skillet.

In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper. Shake buttermilk off chicken and discard buttermilk. Dredge chicken in flour mixture to coat, gently shaking off excess.

Turn heat up to medium high. Place chicken in skillet, arranging thighs in the center and breasts and legs around edges. Fry chicken for 10 to 12 minutes per side or until golden brown. Turn down heat to low and cover with a tight fitting lid. Cook for about 40 minutes until chicken is cooked through.

Turn heat back up to medium high and allow chicken to get as crispy as you like it. Serve and enjoy!
I used to make fried chicken all the time but since we all need to watch our cholesterol these days you probably won't want to make this weekly. There is nothing like biting into a juicy piece of crispy skin but if you use boneless skinless chicken breasts I wouldn't cook it as long. Cut into a piece at about 20 minutes to check for doneness so that they don't get overcooked and rubbery.

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