Tender golden fried chicken, crispy on the outside and juicy on the inside. A favorite of kids and grownups!
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 6servings
Calories: 907kcal
Author: Lucy Brewer
Ingredients
Buttermilk (optional)
1small chicken, cut into pieces
3cupsall-purpose flour
2teaspoonssalt
2teaspoonspepper
2cupsCrisco or peanut oil, may need more
Instructions
Marinating in buttermilk:
Place chicken pieces in a large, shallow bowl and cover with buttermilk. Set in refrigerator for several hours or overnight.
Frying chicken:
If you've marinated the chicken in buttermilk, remove the chicken pieces from the buttermilk and place on a rack in a baking pan to drain slightly. Season with salt and pepper and rest 15-20 minutes.If you did not marinate the chicken, then pat the pieces dry with paper towels and season with salt and pepper. Place on a rack in a baking pan and allow the chicken to rest 15-20 minutes at room temperature.
Line a large platter with paper towels or brown paper bags or place a rack in a baking pan and set oven to warm (about 170°F.)
Add salt and pepper to the flour in a large bowl, stir, then dredge the chicken pieces through the flour, shake off excess flour, and set chicken aside.
Heat shortening or oil in a large, deep skillet on medium-high until it sizzles when a drop of water is added. This would be 360-365°F.
Just before adding chicken, dredge each piece through the flour again, shaking slightly to remove excess, then place each piece one at a time skin side down in the hot oil. Do not overcrowd the skillet.
Cover the skillet and cook, turning about every three minutes (if chicken releases easily) until chicken is lightly brown on all sides.
Then cover the skillet, leaving one side open slightly to vent, and turn heat down to medium. Cook, turning occasionally, until chicken is deep, golden brown and temperature is 165°F. Dark meat may take a little longer. (The chicken will probably take 15-20 minutes to cook fully.)
Place chicken pieces on the lined platter and cover loosely with aluminum foil until ready to eat, or place on the rack and keep in warm oven until ready to serve.