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© Meredith Corporation. All rights reserved. Used with permission.
(5 servings (10 pieces))
Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.
Combine buttermilk, 1/2 teaspoon salt and hot pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Marinate in the refrigerator 4 hours or overnight, turning bag over once.
Combine flour, paprika, pepper and the remaining 1 teaspoon salt in pie plate or shallow dish. Work with several pieces of chicken at a time, remove chicken from buttermilk mixture, shaking off excess. Add to flour mixture, turning to coat evenly. Transfer pieces to wire rack. Repeat process with remaining chicken; let stand 30 minutes.
Meanwhile, heat oven to 250°F. Line a jelly-roll pan with double layer of paper towels. Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360°F on a deep-fry thermometer. Add several pieces of chicken, skin sides down. Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes. Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275°F to 300°F temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through. Drain pieces on paper towels; transfer to baking sheet and keep warm in oven. Repeat process, cooking remaining chicken. Serve chicken warm or chilled.