I made up this recipe over thirty years ago!
Never have I fried chicken that even comes
close to being as crispy, moist and tender
delicious as this recipe for crispy Fried Chicken.
Without a doubt, this graet recipe is
THE BEST fried chicken I've ever eaten.
Not only is it delicious and crispy hot
right out the frying pan, but when warmed up
the next day in the oven is as crispy as ever.
Ingredients:
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon sweet smoked paprika
Salt to taste
Ground black pepper to taste
2 quarts canola or peanut oil for frying
Directions:
Put flour in a large plastic sealable bag.
Season the flour with paprika, salt and pepper to taste.
Dip chicken pieces in buttermilk then, a few at a time,
put them in the bag with the flour,
seal the bag and shake to coat well.
Place the coated chicken on a cookie sheet or tray,
and cover with a clean dish towel or waxed paper.
Let sit for 30 minutes to 1 hour.
Fill a large skillet about 1/3 to 1/2 full with vegetable oil.
Heat until very hot. Put in as many chicken pieces
as the skillet can hold.
Brown the chicken in oil on both sides.
When browned, reduce heat and cover skillet;
let cook for 30 minutes, remove cover,
raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels.
Depending on how much chicken you have,
you may have to fry in a few shifts.
Keep the finished chicken in a slightly
warm oven while preparing the rest.
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