NOTE: Southern fried chicken should have a golden brown, crackling-crisp coating, and be very tender and juicy on the inside. For best results, soak the chicken in buttermilk for 1 or 2 hours to tenderise, and by all means use a large cast-iron skillet to fry the chicken. Very delicious results!
Ingredients:
- 2 quarts cool water
- 1 tablespoon salt
- 4-pound chicken, cut into parts
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 cups Crisco shortening
- curly parsley
Cuisine: Country
Yield: Serves 4
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 250-degrees. Soak chicken pieces in salted cool water for about 15 minutes to remove all blood. Rinse well and place chicken in large bowl with buttermilk, salt and pepper. Coat chicken well. Cover bowl with plastic wrap and refrigerate for 2 to 12 hours.
- Remove chicken from refrigerator. In a large bowl combine the flour, salt, pepper and paprika. Take chicken from buttermilk and roll chicken piece by piece in the flour mixture until well coated.
- Place a deep heavy cast-iron skillet over medium-high heat and add enough shortening to cover the bottom, about 1/2 inch. Heat the shortening to about 350-degrees and add the chicken pieces skin-side down in a single layer. The fat should crackle when pieces are dropped in.4.
- Fry chicken uncovered about 2 to 3 minutes on each side, just enough to get a golden colour, being careful not to burn. Cover, reducing the heat to medium to avoid burning. Continue frying chicken for another 25 to 30 minutes, turning occasionally. Add additional Crisco if oil gets low. Chicken juices should run clear when pierced with fork to ensure being fully cooked. If not ready to serve, remove chicken to rack placed over baking pan in warm oven. Continue frying rest of chicken in same manor.5. Arrange chicken on a large pretty platter, garnished with curly parsley. Serves 4.