RQ's Fried Chicken
By
Jayme Lockwood
@MusicalMedic
1
★★★★★ 1 vote5
Ingredients
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MARINADE
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1 1/2 cnonfat buttermilk
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2 Tbspkosher salt
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6drumsticks
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BREADING
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3/4 call purpose flour
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1 1/4 tspkosher salt
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1 1/2 tspblack pepper
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1/2 tspchili powder
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1/2 Tbspbaking powder
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1/2 lbvegetable shortening
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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.