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Fried Chicken

Source of Recipe

From "The Southern Sympathy Cookbook" by Perre Coleman Magness


List of Ingredients

For the Chicken Shake:
â—¦ 4 Tbsp sweet paprika
â—¦ 4 Tbsp kosher salt
â—¦ 4 tsp garlic powder
â—¦ 2 tsp ground black pepper
â—¦ 1 tsp onion powder
â—¦ 1 tsp smoked paprika
â—¦ ½ tsp cayenne pepper

For the Chicken:
â—¦ 1 whole cut-up fryer chicken, 8 pieces of chicken
â—¦ 2 to 3 cups buttermilk
â—¦ Several shakes of hot sauce
â—¦ Flour


Recipe

Measure all the spices into a small bowl and whisk to combine. Store in an airtight jar, preferably one with a shaker top.

Place the chicken parts in a large zip-top plastic bag (or two). Pour over the buttermilk to cover the chicken completely. Throw in some good hot sauce and lightly shake the bag around to cover all the chicken pieces and distribute the hot sauce. Place the bag on a tray or plate to catch any spills and refrigerate overnight.

A couple of hours before you are ready to fry, take the chicken out of the fridge and place the pieces on a rack over a sheet pan. Sprinkle both sides of the chicken liberally with the chicken shake. Be very generous. Let the chicken sit so it begins to come closer to room temperature. Shortly before frying, scoop a generous amount of flour into a paper sack or a plastic bag. Place each chicken piece in the sack and shake it around to coat it with flour. Get in there with your hands to sprinkle and press flour into all the crevices and parts of the chicken. Pick up each piece and shake off any loose flour and place back on the rack.

Scoop the shortening into a large, high-sided cast iron skillet set over medium-high heat. Allow the shortening to melt and the hot grease to heat to 325° F. Increase the heat under the skillet slightly, then add the chicken pieces. Put the thighs in the middle of the pan and the breasts and the legs around the outside. Fry the chicken until golden brown on the first side, about 12 minutes before you even think about turning it over. Check a few times to make sure the oil is still around 325° F and adjust the heat accordingly.

Flip the chicken - it should be easy to do with no resistance or sticking. If it's not, leave it another minute or so. Cook on the second side for another 12 minutes without moving. The chicken should be crispy and brown and cooked through - that's a 170° F internal temperature. Remove the cooked chicken to a clean rack set over a pan to drain. Do not use the same one you had the raw chicken on unless it has been thoroughly cleaned.

Serve hot, at room temperature or cold.


Makes 8 pieces of chicken


Kitchen Notes:
â—¦ This recipe for chicken shake makes much more than is needed for one batch of chicken, but it will store in an airtight container. It is also a great seasoning for hamburgers or for any chicken - grilled or oven-fried - that you make.

â—¦ Feel free to cut up the chicken yourself, though I always get the folks at the store to do it for me. You can fry as many batches of chicken as you want, just clean out any bits from the grease, add more shortening and bring the grease back up to temperature.

â—¦ The grease needs to start hot and stay hot. And it should be shortening, maybe with some bacon grease thrown in. The chicken needs to be left alone with the grease to come to an understanding.