Fried chicken. It sounds simple enough, yet I've never been able to perfect it. Either it's cooked too long or not long enough or it's bland, etc. On an episode of Good Eats, Alton made fried chicken - and I watched it closely. I realized there were a few things I was doing wrong. I was seasoning the flour, which was wrong. Plus, I had the wrong equipment. Alton recommended a Lodge Chicken Fryer. Where do I get one? I checked a few places and thanks to my friend, Cara, I found exactly what I needed at Trader Horn. Sweet!
Yes - this is what I need! A large, deep skillet. Alton recommends cast iron for it's even heating and cooking. Now, for the chicken.....
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 teaspoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon 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.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
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. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.