Homemade Fried Chicken Recipe
- At least 2 cups of low fat buttermilk, for marinating
- 9 pieces of chicken
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. Kosher salt
- Pinch of pepper
- Optional: 1 tsp. garlic powder
- Optional: 1 tsp. paprika
- Vegetable shortening
In a container or zip lock bag, marinate your chicken in the buttermilk and refrigerate for 12-24 hours. Drain the chicken using a colander and reserve the buttermilk.
Using a fork, mix the flour, spices, and baking powder. Dredge each piece of chicken in the flour mixture. Dip a piece of dredged chicken into the reserved buttermilk. Dredge this piece of chicken again in the flour mixture. Repeat until all of your chicken pieces have been dredged a second time.
Set your cast iron pan over medium heat. Add enough shortening so that once it melts, it is about 1/3 of the way up the pan. Once the shortening has melted, slightly raise the temperature (until about 325 degrees).
Add a few pieces of chicken to the pan. Use a thermometer to ensure the oil does not exceed 325 degrees F. Fry the chicken on each side for about 10-12 minutes. Your chicken is done when the outside is golden and the inside is cooked through (when it reads 165-180 degrees with a meat thermometer).