RQ's Fried Chicken

Rq's Fried Chicken Recipe

No Photo

Have you made this?

 Share your own photo!

Jayme Lockwood


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.

★★★★★ 1 vote
3 Hr
1 Hr



1 1/2 c
nonfat buttermilk
2 Tbsp
kosher salt


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


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.

About RQ's Fried Chicken

Course/Dish: Chicken