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buttermilk red hot sauce all-purpose sweet paprika kosher salt freshly ground black pepper vegetable shortening television
Viewed: 16 - Published at: 4 years agoIngredients
- 1 quart buttermilk
- 1 1/2 tablespoons red hot sauce
- Two 3 1/2- to 4-pound chickens, cut into 8 serving pieces
- 4 cups all-purpose flour
- 1 tablespoon sweet paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable shortening or vegetable oil for frying
- Copyright 2001 Television Food Network, GP. All rights reserved
Method
- In a non-reactive bowl whisk together the buttermilk and the hot sauce.
- Add the chicken pieces, cover, and refrigerate overnight.
- In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine.
- Set a large rack over a baking sheet.
- Drain the chicken in a colander set in the sink.
- Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour.
- Remove the pieces from the bag and shake off any the excess flour and set on the rack.
- Repeat with the remaining chicken.
- Preheat the oven to 250 degrees F and line another baking sheet with paper towels.
- Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep.
- Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.
- Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other.
- Do not crowd the skillets.
- Fry the chicken until golden brown on one side and turn with tongs to cook the other side.
- The white meat will take about 20 minutes and the dark about 25 minutes.
- Drain on the lined pans and keep warm in the oven.
- Continue until all the chicken is cooked.
- Serve immediately or at room temperature.
