Ingredients Jump to Instructions ↓

  1. 1 quart(s) buttermilk

  2. 5 teaspoon(s) kosher salt

  3. 1 teaspoon(s) hot red pepper sauce

  4. 2 (2 1/2- to 3-pound) chickens , each cut into 8 pieces 1 1/2 cup(s) all-purpose flour

  5. 1/4 cup(s) yellow cornmeal

  6. 2 teaspoon(s) paprika

  7. 2 can(s) (16-ounce) solid vegetable shortening

Instructions Jump to Ingredients ↑

  1. In each of 2 large, sturdy zip-top bags, combine 2 cups buttermilk, 1/2 tsp salt, and 1/2 tsp hot sauce. Add chicken to bags; seal bags. Marinate in refrigerator at least 4 hours or overnight.

  2. Meanwhile, mix flour, cornmeal, paprika, and remaining 4 tsp salt in another large, sturdy zip-top bag. Drain chicken in a colander. Add chicken, 2 pieces at a time, to seasoned flour. Close bag and shake until coated. Place on waxed paper.

  3. Melt 1 can of shortening in each of two 12-inch deep skillets over medium-high heat until rippling but not smoking. Add chicken skin side down to skillets. Fry 4 minutes, until first side is lightly golden. Turn pieces; cook second side 4 minutes. Turn chicken again, cover skillet with lid, reduce heat to medium, and cook 6 to 8 minutes longer on each side. Remove from skillet and drain to remove excess oil.

  4. Cool chicken completely. Chicken can be served room temperature or refrigerated overnight and served cold.


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