Southern Fried Chicken

Name: Southern Fried Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 (2 1/2-3 lb) broiler-fryer chickens; buttermilk; 1 tbsp hot sauce; alcohol-free butter extract shortening; 1 cup all-purpose flour; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp italian seasoning; 0.125 tsp chili powder; 0.5 tsp sugar; 3 tsp seasoning salt; 0.125 tsp poultry seasoning; 1.25 tsp black pepper; 0.25 tsp ground cayenne red pepper powder; 0.25 tsp thyme; 0.25 tsp basil

Broiler-fryer chickens, buttermilk and thyme baked in the oven and spiced with paprika and chilli for an American dish.

1 hr 10 min · Serves 6 · Takes some skill

Method

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Time: Prep 30 min · Cook 40 min · 70 min total
Difficulty: hard

1
Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
120 min
2
Melt shortening in a cast iron skillet to a depth of about 1 inch. Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
3
In a doubled brown paper lunch sack, mix together all of the dry ingredients. Remove chicken from bowl.
4
Using additional seasoned salt and pepper, lightly coat to season chicken. Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
5
Dip each piece in the buttermilk and coat with flour once again. Shake off excess; place on waxed paper for 15 minutes or until dry.
15 min
6
Place chicken, skin side down, in hot shortening. Do not crowd skillet.
7
Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
8
Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven.
5 min
9
4-6 servings. To make chicken fingers:. Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. Then back into the flour mixture. Worked out PERFECTLY.
10
*One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading.