Fried Chicken

Another wonderful foodnetwork.com recipe. Crispy on the outside, juicy on the inside. Tim loves his fried chicken with mashed potatoes, and it makes for one delicious meal.

Fried Chicken

Chicken pieces (I like to get the picnic pack, with breasts, drumsticks, wings, etc.)

2 cups lowfat buttermilk

2 TBS kosher salt

2 TBS paprika

2 TBS garlic powder

1 tsp cayenne pepper

Flour for dredging

Vegetable shortening for frying

1. Place chicken pieces in plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours.
2. Melt enough shortening over low heat to come just 1/3 inch up the side of a 12 inch cast iron skillet or heavy frying pan. Once shortening liquefies, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees.
3. Drain chicken in a colander.
4. Combine salt, paprika, garlic powder and cayenne pepper.
5. Liberally season chicken with this mixture.
6. Dredge chicken in flour and shake off excess.
7. Place chicken skin side down into the pan. Put thighs in the center, and breasts and legs around the edges of the pan. Oil should come half way up the pan.
8. Cook chicken until golden brown on each side, approximately 10-12 inches per side. More importantly, the internal temperature of the chicken should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
9. 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.