Saturday, January 16, 2010

Home Style Fried Chicken








home style fried chicken
ingredients:

6 breast for chicken or 9 tenderloins
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
3 eggs

½ cup bread crumbs
Flour, for dredging
Vegetable shortening, for frying


preparation:
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 egg and flour and shake off excess. Dredge in egg again and then in bread crumbs.
Place chicken into 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.







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