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Southern Fried Chicken




Source of Recipe


http://www.halleethehomemaker.com/


List of Ingredients




chicken
buttermilk (enough to cover chicken)
Flour, for dredging
oil (vegetable shortening will give you the best “southern fried” results; olive oil will give you the best healthy results)
spice mix as follows (I made a quadruple recipe then put it in a shaker – like a Parmesan cheese shaker at pizza place):
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Bowl to soak chicken in buttermilk
Bowl to dredge chicken in flour
frying pan (cast iron works best)
tongs
cooling rack and paper towels on which to drain chicken

Recipe



Soak the chicken in buttermilk. 8 hours is ideal. I’ve done it for 20 minutes in a rush. Just try to soak it as long as you can.

Make the spice mix.

Heat the oil to 325° degrees F.



Drain the buttermilk from the chicken. Liberally sprinkle both sides with spice mix. Dredge in flour.

Cook the chicken in the oil (when the chicken is in the pan, there should be just enough oil to come up halfway up the chicken) for 10-12 minutes on each side, or until the internal temperature reaches 180° degrees F.

Place on cooling racks over paper towels to drain.