Here is how I love to make my fried chicken. I use a cast iron skillet and fry it until golden and finish in the oven, just to make sure it is cooked all the way. I broke down this chicken from a whole, young bird, but if you can find 8pc chicken assortments at your store, feel free to grab that. I season the buttermilk brine with hot sauce and thyme and I season the flour with garlic powder, paprika, salt, black pepper and a little bit of cayenne. Fry in vegetable shortening to get that wonderful flavor or you can use vegetable oil as well. This is such an easy recipe that packs a huge punch of flavor and really tender, juicy chicken.
[lt_recipe name=”Classic Fried Chicken” summary=”This is an easy, but super flavorful fried chicken recipe.” print=”yes” ingredients=”8pcs assor ted bone in chicken;2 cups buttermilk;1 bunch fresh thyme;4-6 dashes hot sauce-I use Tapatio but use your favorite one;3 cups AP flour;2 tbsp garlic powder;2 tbsp Kosher salt;1 tbsp cracked black pepper;1 tbsp paprika;1 tsp cayenne pepper;vegetable shortening or oil for frying;;” ]Put your 8pcs of chicken into a ziptop freezer bag and add the buttermilk, thyme and hot sauce. Let this soak in this mixture for at least an hour and up to overnight.;;Heat your oven to 375 and heat your shortening or oil to 350 degrees to fry your chicken. I love a cast iron skillet for this, but if you don’t have one, use whatever pot you prefer to fry in.;;Get another ziptop bag and add all the dry ingredients. Start with the largest pieces, the breasts and toss them in the bag with the flour mixture. shake off all the access flour and carefully place in the hot oil. If there is room in your pan add more chicken. If not, work in batches.;;Place the browned chicken on a sheet pan with a rack on it. Place the chicken on the rack and finish in the oven for a bout 10 min or until the chicken is cooked all the way through. Serve hot or room temp;;**If you cannot buy the 8pc assorted chicken pieces at your store, you can break down a whole chicken. Save the back and neck bones for stock.[/lt_recipe]
