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Alton Brown's Fried Chicken




Source of Recipe


Alton Brown






Recipe Introduction


The only things that I did differently than these directions was to put the chicken in the refrigerator for a half an hour or so after coating with the flour. Very good fried chicken.





List of Ingredients



• 1 chicken, cut into 8 pieces
  
• 2 c. low fat buttermilk
  
• 2 T. kosher salt
  
• 2 T. Hungarian paprika
  
• 2 t. garlic powder
  
• 1 t. cayenne
  
• flour, for dredging
  
• vegetable shortening, for frying
  






Instructions



1. Place chicken pieces in a covered plastic container or bag and cover with buttermilk. Refrigerate for 12 - 24 hours.
   
2. Melt enough shortening (over low heat) to come up just 1/8" up the side of a 12" cast iron skillet. Once shortening liquefies raise heat to 325 degrees. Do not allow oil to go over 325 degrees.
   
3. Drain chicken. Combine salt, paprika, garlic powder and cayenne. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
   
4. Place chicken, skin side down, into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, apporximately 10 - 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. Be sure to monitor shortening temperature every few minutes.
   
5. Drain chicken on a rack over a sheet pan. Can hold a bit by covering loosely with foil.