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.

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

  • 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.

  • 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.

Advertisement

Reviews (6)

15 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
03/25/2017
Every recipe that I see on your website looks very good and would like to try them however when I want to "fave it" it pops up as an error and to try again.
Rating: Unrated
03/25/2017
Looks good, but it takes 3 days to get it ready, before you can even fry it? Just put the salt in the buttermilk, along with the hot sauce, leave it covered overnight in a fridge and then follow the directions from there on.
Rating: Unrated
03/25/2017
Sarah, you are so cute and I think your name fits you. I just want to add that when I make chicken of any kind, I always add some garlic powder to the stuff it's dipped in whether it's butter or batter. My family and I love the chicken when it has that "oomph" to it. And you make all the dishes look so easy. I know they really are but you make them look even easier!
Advertisement
Rating: Unrated
05/25/2009
I made this chicken for memorial day. It was great but my chicken pieces were to big so it took a long time for it to cook Chrissy
Rating: Unrated
06/29/2008
oh the picture is the video. whoops. haha.
Rating: Unrated
06/29/2008
='( I thought a video was supposed to play when i click that link. Anyone know the URL to the videos location??? I think I'll do a search on it but, with my luck, I probably won't find it anyhow. -NOeL
Advertisement
Advertisement