Crispy Fried Chicken
Ingredients
- 1 (4 pound) chicken
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika salt to taste and pepper
- 2 quarts vegetable oil
Instructions
- Cut up your chicken into pieces. Take your cut up chicken pieces and skin them if you prefer.
- Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use).
- Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
- Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. Let sit until the flour is of a paste-like consistency. This is very important.
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
- Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.
- When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy).
- Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels.
- Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Tried this recipe?Let us know how it was!