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The Perfect Fried Chicken

 

34

Yield

5

servings

Prep

Cook

10

Ready

5

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 whole chicken
*
1 cup buttermilk
1 ½ teaspoons salt
divided
1 teaspoon red hot pepper sauce
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon black pepper
freshly ground
2 cups vegetable shortening
*

Directions

  1. Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.

  2. Combine buttermilk, ½ teaspoon salt and red pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken.

Seal bag and turn chicken with buttermilk mixture to coat.

Refrigerate 4 hours or overnight, turning bag over once.

  1. Combine flour, paprika, pepper and remaining 1 teaspoon salt in pie plate or shallow dish.

Work with several pieces of chicken at a time.

Remove chicken from buttermilk, shaking off excess.

Add to flour mixture, turning to coat evenly.

Transfer pieces to wire rack.

Repeat process with remaining chicken; let stand 30 minutes.

  1. Meanwhile, heat oven to 250?F.

Line a jelly-roll pan with double layer of paper towels.

Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360?F on a deep-fry thermometer. Add several pieces of chicken, skin side down, but be careful not to crowd them.

Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes.

Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275?F. to 300?F. temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through.

Drain pieces on paper towels; transfer to baking sheet and keep warm in oven.

Repeat process, cooking remaining chicken.

Serve with coleslaw and biscuits, if desired.

Makes 5 servings (10 pieces).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 1136% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 761mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 2%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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