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ALTON BROWN'S FRIED CHICKEN Recipe

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This recipe for ALTON BROWN'S FRIED CHICKEN is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 broiler/fryer chicken, cut into 8 pieces
2 c. lowfat buttermilk
2 T. kosher salt
2 T. Hungarian paprika
2 t. garlic powder
1 t. cayenne pepper
Flour for dredging
Vegetable shortening for frying (peanut oil)
Directions:
Directions:
Marinate chicken in container by covering with buttermilk. Cover and refrigerate 12-24 hours.

Melt enough shortening over low heat to just 1/8 inch up the side of a 12-inch cast iron skillet. Once it liquifies, raise heat to 325 degrees, Do not allow to go over 325 degrees. Drain chicken in colander. Combine spices and salt. Liberally season chicken with this mixture. Dredge chicken in flour and SHAKE OFF EXCESS. Place chicken skinside down - thighs in center, breasts and legs around the edge. The oil should come halfway up the pan. Cook chicken until golden brown on each side, approximately 10-12 minutes to an internal temperature around 180 degrees. Monitor the oil temperature every few minutes.

Drain chicken on a rack. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it is a gas oven.

Use several tablespoons of the drippings combined with heavy cream to make a simmered country gravy. You can also thicken with a little flour or make thinner with a little chicken broth or milk.
Copyright@2003 Television Food Network
Number Of Servings:
Number Of Servings:
3-4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Adam was typically my frying partner when frying for a crowd.

 

 

 

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