Classic Fried Chicken


This weekend while driving home from Chicago one thing became apparent, the hubby wanted fried chicken.  It seemed every billboard we passed for the big chicken places he was drooling.  Now with that being said, I was not objecting to the idea.  I love fried chicken, my knowledge of frying chicken has been limited to chicken wings.  Then, as I was perusing the latest issue of Food Network Magazine I saw the recipe below.  I knew this one the one I had to make since there were ingredients like shortening, buttermilk, and peanut oil.  Now let me tell you this recipe did not disappoint us at all.  I would definitely have to say my first try at frying chicken was a success and have a go to recipe for picnics now.

Also, I would like to ask everyone out there what types of recipes you would like to see me blog about.  Please comment below or on twitter and I will be sure to start cooking them up.

Classic Fried Chicken

from Food Network Magazine July/August 2011


1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces

Kosher salt and freshly ground black pepper

1 quart buttermilk

2 teaspoons hot sauce

1 bay leaf

3 cloves garlic, smashed

3 sprigs thyme

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sweet paprika

1 tablespoon onion powder

3/4 teaspoon cayenne pepper

Peanut or vegetable oil, for frying

Vegetable shortening, for frying


Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn’t burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

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