Fried Chicken

Although eating fried chicken might cause concern for the health conscious, panfried chicken actually absorbs very little oil; for example, eight servings of chicken (two per person) absorb only about 2 3/4 tablespoons of oil. Serve the chicken with a scoop of coleslaw and a glass of lemonade.

  • Servings: 4
Fried Chicken

Ingredients

  • 3 tablespoons coarse salt, plus more for seasoning
  • 2- to 3-pound chicken, cut into 8 pieces
  • 3 cups nonfat buttermilk
  • 3 tablespoons Tabasco (optional)
  • 1 1/2 cups sifted all-purpose flour
  • freshly ground black pepper, to taste
  • 2 pounds vegetable shortening

Directions

  1. In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.

  2. Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight.

  3. Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.

  4. Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.

  5. Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.

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