Ingredients
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1
-
2
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2
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2
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Buttermilk Fried Chicken, Adapted from Alton Brown’s Good Eats show. The crust on this chicken will really amaze you., Way too salty. It was tasty but I make other chicken dishes that are better and not fried in tons of vegetable oil!, I wrote a review and it has not appeared….. anyway, this is good.
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Steps
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1
Done
|
Place Chicken Pieces Into a Plastic Container and Cover With Buttermilk. |
|
2
Done
|
Cover and Refrigerate For 12-24 Hours . |
|
3
Done
|
Drain Chicken in a Colander. |
|
4
Done
|
Combine Salt, Paprika, Garlic Powder, and Cayenne Pepper. |
|
5
Done
|
Liberally Season Chicken With This Mixture. |
|
6
Done
|
Then, Dredge Chicken in Flour and Shake Off Excess by Seasoning Before You Flour, You Trap the Seasoning Under the Flour Coating, and You Use a Lot Less Seasoning Than If You Tried to Put It in the Flour and Hope It Catches on the Chicken. |
|
7
Done
|
Melt Enough Shortening Over Low Heat to Come Just 1/8-Inch Up the Side of a 12-Inch Cast Iron Skillet or Heavy Fry Pan. |
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8
Done
|
Once Shortening Liquefies Raise Heat to 325 Degrees F. |
|
9
Done
|
Do not Allow Oil to Go Over 325 Degrees F. |
|
10
Done
|
Place Chicken Skin Side Down Into the Pan. |
