Granny's Fried Chicken

Trip's Granny's specialty

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tbsp salt
2 tbsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Overnight is best! Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken. Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken. Dredge chicken in flour and shake off excess. Le chill 10-15 minutes (helps with the crust) Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven. Serve hot, room temp or cold.

One person has made comments

Oh.......it was GOODDDDDDDDDDDDD!!!!!!!!!