Wash, dry, soak in buttermilk for 4 hours.
Flour Mixture: flour, kosher salt, pepper, paprika (enough to coat all the chicken pieces and enough to make gravy with when the chicken is done.)
To a cast iron skillet (the best) or other skillet add veggie oil 1/2 way and heat to 325°.
Remove chicken from buttermilk and dredge in flour mixture.
Gently add chicken to the hot oil. Cook for 9-12 minutes until dark golden brown then turn chicken over.
Cover and cook for an additional 10 minutes until the
chicken is cooked to 165°.
Transfer chicken to cookie rack above a brown paper bag to drain.
Serve hot, room temp or cold.
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