RQ's Fried Chicken

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Have you made this?

By Jayme Lockwood
@MusicalMedic

My friend gave me this recipe. She is a Southern Belle originally from Georgia, complete with the drawl. I told her I hadn't cooked fried chicken. So, she gave me this.

Rating:

★★★★★ 1 vote

Serves:

Prep:

3 Hr

Cook:

1 Hr

Ingredients

1 1/2 c: nonfat buttermilk
2 Tbsp: kosher salt
6: drumsticks
3/4 c: all purpose flour
1 1/4 tsp: kosher salt
1 1/2 tsp: black pepper
1/2 tsp: chili powder
1/2 Tbsp: baking powder
1/2 lb: vegetable shortening
2 Tbsp: mrs. dash garlic and herb

Step-By-Step

1Combine buttermilk, salt, in a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.

2Combine flour, remaining 1 tsp salt, black pepper, Mrs Dash, Chili powder, and baking powder in a bag. Shake vigorously.One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray.

3Heat vegetable shortening in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees F; it should be at a medium, not a rolling, boil.

4Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. Drain on brown paper bags or several layered paper towels.

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