Perfect Fried Chicken

Name: Perfect Fried Chicken
Prep time: 24 h
Cook time: 40 min
Total time: 24 h 40 min
Yield: 8 serving(s)
Ingredients: 6 cups fat-free buttermilk; 1/4 cup kosher salt (only kosher salt regular salt is to salty); 5 teaspoons kosher salt (only kosher salt regular salt is to salty); 1/3 cup Tabasco sauce; 2 (3 lb) chicken, cut into 8 pieces each; 3 cups all-purpose flour; 1 tablespoon fresh ground pepper; 1 1/2 teaspoons cayenne pepper; 2 lbs vegetable shortening; 6 tablespoons bacon drippings (optional)

Submitted by southern chef in lo

"This is Martha Stewart's very own recipe for fried chicken. You can cut the recipe in half if only using one chicken."

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Ready In:: 24hrs 40mins
Ingredients:: 10
Serves:: 8

ingredients

6 cups fat-free buttermilk
¹⁄₄ cup kosher salt (only kosher salt regular salt is to salty)
5 teaspoons kosher salt (only kosher salt regular salt is to salty)
¹⁄₃ cup Tabasco sauce
2 (3 lb) chicken, cut into 8 pieces each
3 cups all-purpose flour
1 tablespoon fresh ground pepper
1 ¹⁄₂ teaspoons cayenne pepper
2 lbs vegetable shortening
6 tablespoons bacon drippings (optional)

directions

Combine the butter milk 1/4 cup of salt, and the Tabasco sauce in a air tight container. Add the chicken turning to coat the chicken. Cover and refrigerate at least 2 hours or overnight.
Preheat the oven to 200°F.
Combine flour, 5 teaspoons of salt, and the peppers in a paper bag. Shake to mix. One at a time, add the chicken pieces to the bag and coat with flour. Set coated pieces on a tray.
Preheat shortening in a 10-inch skillet over medium-high heat until it reaches 375°F.
Place the thighs and drumsticks in the grease. Fry until coating is dark golden on the bottom (10-14 minutes). Then using tongs turn the chicken over and cook until dark golden brown again (another 10 to 14 minutes). Drain on paper bag or several layers of paper towels.
Transfer the cooked pieces to cookie sheet. Put in oven to keep warm while frying remaining chicken.
Remove any bits and pieces left in the oil before frying rest of chicken in the same way.

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Reviews

This is only recipe I have ever use for fried chicken, and the only one I will ever use! It is exactly what I look for in fried chicken: tasty, crunchy crust and flavorful chicken.

Lawsome
I didnt' use the Cayenne pepper, but did use the Tabasco sauce and it was so Yummy. I was afraid at first the Tabasco sauce would make it hot, and that was not the case at all. My son hates spicy food and i was making it for him. It wasn't spicy, it was PERFECT. Thank you so much. Delicious!

dawnpelikan
I let this sit overnight. This was so good. Nice and crisp the way we like it. I let it stand in the frige after coating it in flour. Then before frying i coated it again. I only fried it about 5 minutes on each side, i finished the cooking in the oven for about 30 minutes. Great taste. thanks; Case

casey 56

RECIPE SUBMITTED BY

southern chef in lo

white springs, FL

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.

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