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Alton Brown Fried Chicken




Source of Recipe


Food Network: Alton Brown


List of Ingredients




-1 broiler/fryer chicken, cut into 8 pieces
-2 cups low fat buttermilk
-2 tablespoons kosher salt
-2 tablespoons Hungarian paprika
-2 teaspoons garlic powder
-1 teaspoon cayenne pepper
-Flour, for dredging
-Vegetable shortening, for frying



Recipe



-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 liquefies 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 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.