CRISPY FRIED CHICKEN
Ingredients
• 1 (4 pound) chicken, cut into pieces
• 1 cup buttermilk
• 2 cups flour - approximate
• 1 teaspoon each paprika, garlic powder, salt and pepper or more to taste - mix these up together
• Oil for frying
Directions
1.Put flour in a large plastic bag (let amount of chicken dictate amount of flour). Season flour with paprika, garlic powder, salt and pepper to taste.
2.Dip chicken pieces in buttermilk then, a few at a time, put them in bag with flour, seal and shake to coat well.
3.Place on a cookie sheet and cover with parchment, waxed paper or clean dish towel.
4. LET SIT UNTIL FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL FOR A CRISPY CRUST!
5.Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with oil. Heat until VERY hot.
6.Put in as many chicken pieces as skillet can hold. Brown in HOT oil on both sides.
7.When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
8.Drain on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep finished chicken in a slightly warm oven while preparing the rest.
9.Original from All recipes site.