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PERFECT FRIED CHICKEN




List of Ingredients



• 6 CUPS BUTTERMILK
  
• 1/4 CUP + 5 TEASPOONS KOSHER SALT
  
• 1/3 CUP TABASCO SAUCE
  
• 2 ( 2 TO 3 POUNDS) CHICKENS, CUT INTO 8 PIECES EACH FOR FRYING
  
• 3 CUPS FLOUR
  
• 1 TABLESPOON FRESHLY GROUND PEPPER
  
• 1 1/2 TEASPOONS CAYENNE PEPPER
  
• 2 TABLESPOONS BAKING POWDER
  
• 2 POUNDS VEGETABLE SHORTENING
  
• 6 TABLESPOONS BACON DRIPPINGS, OPTIONAL
  






Instructions



1. COMBINE BUTTERMILK, 1/4 CUP SALT AND TABASCO SAUCE IN A LARGE AIRTIGHT CONTAINER. ADD THE CHICKEN PIECES, TURNING TO COAT WELL. COVER AND REFRIGERATE PIECES AT LEAST 2 HOURS OR OVERNIGHT.
   
   
2. PREHEAT OVEN TO 200°.
   
3. COMBINE FLOUR, REMAINING 5 TEASPOONS SALT, BLACK PEPPER AND CAYENNE PEPPER AND BAKING POWDER IN A LARGE BOWL OR A LARGE PLASTIC ZIP LOCK BAG, MIXING WELL ALL THE INGREDIENTS. ADD CHICKEN PIECES A FEW AT A TIME AND COAT OR SHAKE WELL.
   
4. PLACE COATED CHICKEN ON A CLEAN TRAY. HEAT THE SHORTENING AND BACON DRIPPINGS IN A 10" CAST IRON SKILLET OVER MEDIUM HEAT AND HEAT TO 375°. IT SHOULD BE AT A MEDIUM, NOT ROLLING BOIL.
   
5. PLACE THIGHS AND DRUMSTICKS IN SKILLET AND FRY UNTIL BOTTOMS ARE A GOLDEN COLOR, 10 TO 14 MINUTES, TURN CHICKEN PIECES OVER AND COOK AN ADDITIONAL 10 TO 14 MINUTES UNTIL GOLDEN BROWN. ( THE INSTANT READ THERMOMETER INSERTED INTO A THIGH SHOULD READ 170°). REMOVE FROM PAN ONTO AND DRAIN ON PAPER TOWELS, THEN PLACE ON A BAKING SHEET AND PLACE IN OVEN TO KEEP WARM. FRY REMAINING CHICKEN PIECES ( WINGS & BREASTS AND FRY 10 TO 14 MINUTES ON EACH SIDE. REMOVE AND DRAIN ON PAPER TOWELS. PLACE ON BAKING SHEET AND KEEP WARM IN OVEN UNTIL READY TO SERVE.