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Fried Chicken

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Makes: 16 servings adjust
Goes great with instant potatoes and copycat KFC gravy.

Directions

Ingredients

  • 8 pounds Chicken, whichever pieces are desired
  • 1 quart Buttermilk

Step 1

Place chicken in plastic containers and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Ingredients

  • 14 cup Kosher Salt
  • 2 tablespoons Paprika
  • 2 tablespoons Smoked Paprika
  • 4 teaspoons Garlic Powder
  • 4 teaspoons Dried Oregano
  • 1 12 teaspoons Cayenne Pepper

Step 2

Remove chicken pieces to plates or sheet pans, allowing excess buttermilk to drain off. Combine salt, paprikas, garlic powder, oregano, and cayenne pepper and season chicken liberally with it (there will likely be a little left over for another application).

Ingredients

  • 3 cups Flour

Step 3

Dredge chicken in flour. A breading bowl is useful for this task.

Ingredients

  • Vegetable Shortening

Step 4

Preheat oven to 350 degrees. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 375 degrees. One piece at a time, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. When crispy, but not burnt, care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
 

Step 5

Transfer the chicken to a wire rack set on a rimmed baking sheet and place in the oven. Cook for 8-10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt, if desired, and serve. Once cooled, the chicken can be re-fried for 5 minutes at 375 degrees for extra crunchy fried chicken.
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