The Perfect Fried Chicken

These chicken pieces marinated in buttermilk and hot pepper sauce, then coated in seasoned flour and fried, creates the crispiest and juiciest fried chicken dinner ever. Your family will love this meal!

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  • 1 chicken (3-1/2 to 3-3/4 pounds)
  • 1 cup buttermilk or sour milk*
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon bottled hot pepper sauce
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 2 cups vegetable shortening
  • Coleslaw, (optional)
  • Biscuits, (optional)
Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.
Combine buttermilk, 1/2 teaspoon of the salt and the hot pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Marinate in the refrigerator 4 hours or overnight, turning bag over once.
Combine flour, paprika, pepper and remaining 1 teaspoon salt in pie plate or shallow dish. Work with several pieces of chicken at a time: Remove chicken from buttermilk mixture, shaking off excess. Add to flour mixture, turning to coat evenly. Transfer pieces to wire rack. Repeat process with remaining chicken; let stand 30 minutes.
Meanwhile, heat oven to 250 degree F. Line a jelly-roll pan with double layer of paper towels. Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360 degree F on a deep-fry thermometer. Add several pieces of chicken, skin sides down. Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes. Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275 degree F to 300 degree F temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through. Drain pieces on paper towels; transfer to baking sheet and keep warm in oven. Repeat process, cooking remaining chicken. Serve with coleslaw and biscuits, if desired. Makes 5 servings (10 pieces).


  • *

    To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

nutrition information

Per Serving: cal. (kcal) 610, Fat, total (g) 41, chol. (mg) 129, sat. fat (g) 11, carb. (g) 16, fiber (g) 1, pro. (g) 42, sodium (mg) 625, Percent Daily Values are based on a 2,000 calorie diet
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