Crispy Fried Chicken
Ingredients
- 1 (4 pound) chicken, cut into pieces or use thighs, drumsticks, wings
- 1 cup buttermilk, OR ¾ cup sour cream mixed with ¼ cup milk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- Cayenne pepper for heat if desired
- 2 quarts vegetable oil for frying
Directions
- Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Other seasonings you like can be added at this time. Garlic powder, cajun seasoning, cayenne pepper etc...
- Dip chicken pieces in buttermilk or sour cream then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! This waiting time also allows the chicken to come to room temperature, which will help cook it faster and more even.
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until 350 degrees hot. Put chicken pieces in skillet ,enough to not over crowd the skillet. Brown the chicken on both sides. Adjust heat so chicken fries evenly and not too fast. Golden brown is the goal.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.