fried chicken

 

1 frying chicken (about 4 pounds), cut up

1 quart buttermilk

 

3 tablespoons salt

2 teaspoons sugar

12 teaspoon paprika

14 teaspoon turmeric

14 teaspoon onion powder

14 teaspoon garlic powder

14 teaspoon cornstarch

¼ tablespoons freshly ground black pepper

 

About 1 cup self-rising flour

About 6 cups peanut or canola oil

 

 

 

A Shiny Gorget

  1. Mix seasonings together.
  2. Rinse the chicken well and sprinkle the seasoning over the chicken pieces gently rubbing it in.
  3. Turn the chicken pieces in the buttermilk so that every piece is well covered but don’t leave a puddle in the bottom of the bowl.
  4. Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  5. Take the chicken out of the refrigerator 30 minutes before you’re ready to fry it.
  6. Fill a deep iron cast skillet not quite half with oil, set it over medium heat, and bring to 375°.
  7. Put the flour in a clean paper bag and start with dark meat. Add chicken one piece at a time, shake to coat, and then put it on a large plate. Repeat.
  8. When you have enough pieces floured to just fill your skillet, fry at 375°. To test if the oil is hot enough, flick a little flour into the hot fat.  If it sizzles, then you’re ready to fry.
  9. Starting with the dark pieces, fry with skin side down. When the skillet is full, cover with a lid. Turn each piece until it is well browned on both sides about 7 minutes per side for white meat and 9 minutes per side for dark meat. Any really large pieces will take a few minutes longer. The giblets will take less time
  10. To test for doneness, use an instant-read thermometer which should read 165 degrees. If some is not cooked enough, but the chicken is well browned, bake it on a rack set over a baking sheet in a 325° Test again in 5 minutes.
  11. Line a rimmed baking sheet with paper towels. When the chicken is done, drain it on a wire rack set on the baking sheet.
  12. Fry the next batch of chicken scooping out any coating that’s fallen off the chicken into the oil with a slotted spoon so it doesn’t burn and ruin the taste of the frying fat.
  13. Save the giblets and about three tablespoons of oil to make gravy.