RQ's Fried Chicken
By
Jayme Lockwood
@MusicalMedic
1
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 vote5
Serves:
2
Prep:
3 Hr
Cook:
1 Hr
Ingredients
-
MARINADE
-
1 1/2 cnonfat buttermilk
-
2 Tbspkosher salt
-
6drumsticks
-
BREADING
-
3/4 call purpose flour
-
1 1/4 tspkosher salt
-
1 1/2 tspblack pepper
-
1/2 tspchili powder
-
1/2 Tbspbaking powder
-
1/2 lbvegetable shortening
-
2 Tbspmrs. dash garlic and herb
How to Make RQ's Fried Chicken
- Combine 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.
- Combine 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.
- Heat 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.
- Use 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
