Fried Chicken

We celebrated my mom's birthday this weekend!  She's one of my favorite people.  We let her pick the meal.  Fried chicken was mentioned.  None of us could remember the last time we had eaten friend chicken.  I'd never made it.  The decision was final.  Fried chicken for her birthday dinner.  I don't have much in my tastebud memory to compare it to, but I thought it turned out great!  I could barely get the picture taken before little hands and tongs were grabbing for the plate.


1 boiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
1 Tbsp salt
2 Tbsp Hungarian paprika
2 tsp garlic powder
1 tsp cayenne pepper
flour, for dredging
vegetable shortening, for frying


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 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.  Once shortening liquifies 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 papers 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.