Makes 4 Servings
- 1 Broiler or Fryer chicken, cut in 8 pieces (a precut whole chicken is fine just make sure it is skin on)
- 2 cups low-fat buttermilk
- 2 Tbsp. salt
- 2 Tbsp. paprika
- 2 tsp. garlic powder
- 1 tsp. cayenne
- Flour, to dredge
- Vegetable or Peanut oil, to fry
- Soak chicken in buttermilk for at least 12 hours (preferably overnight) in fridge.
- Mix together spices. Put flour in a shallow bowl for dredging.
- Heat oil in cast iron skillet to come a quarter of the way up the skillet.
- Heat oil over medium heat. It should be around 325F but it will lower significantly when you add the chicken.
- Season chicken with spices.
- Dredge chicken in flour, one time and immediately place in hot oil skin side down. Don’t overcrowd chicken in oil or the temp. will drop too low and you won’t have a nice crispy skin. I suggest 2 pieces at a time.
- Cook 10-12 minutes or until golden brown and chicken reaches 165F.
- Drain chicken on a wire rack with a sheet pan underneath to catch the drippings. Transfer chicken to a covered bowl. (Don’t put in a heated oven to hold unless you like dry chicken.)
* Younger chickens are best for frying, hence the broiler or fryer chicken.