Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. Next to that, your bowl of buttermilk, and next to that, your dry mixture. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed.
Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F. 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.Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Don't drain by setting chicken directly on paper towels or brown paper bags. (Be careful to monitor shortening temperature every few minutes.)ĭrain chicken on a rack over a sheet pan. More importantly, the internal temperature should be right around 180 degrees. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. Put thighs in the center, and breast and legs around the edge of the pan. Place chicken skin side down into the pan. Dredge chicken in flour and shake off excess. Liberally season chicken with this mixture. Combine salt, paprika, garlic powder, and cayenne pepper. Do not allow oil to go over 325 degrees F.ĭrain chicken in a colander. Once shortening liquefies raise heat to 325 degrees F. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Cover and refrigerate for 12 to 24 hours. Place chicken pieces into a plastic container and cover with buttermilk.
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