Southern Fried Chicken

Southern Fried Chicken

4 fresh bone-in, skin-on chicken half-breasts (approximately 1 lb. each), halved

2 C. self-rising flour

2 T. kosher salt

1 T. white pepper

2 t. paprika

1 pint buttermilk

Solid vegetable shortening for deep-frying, approximately 6 cups.

Put the chicken into a deep bowl. Season with 1/2 T. of the salt and 1 t. of the pepper. Add the buttermilk. Cover and refrigerate for 30 minutes.

While the chicken is soaking, thoroughly combine the flour, the remaining 2 T. salt, 2 t. white pepper and the paprika in a quart-sized resealable plastic bag. Set aside.

Transfer the chicken to a sheet pan and let air-dry for 20 minutes.

Begin heating the shortening in large cast-iron skillet until it reaches 325° F.

When the oil is ready, add one chicken half-breast at a time to the seasoned flour. Lightly coat with flour and carefully place skin-side down in the hot oil. Cook for 10 minutes, then turn and cook for 10 minutes longer. Give the chicken two more turns, approximately 5 minutes on each side. Fry until the juices run clear and the meat inside is no longer pink.

Serves 4.


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