Ingredients
- 1.5 lbs Chicken
- 4 cps Buttermilk
- 1 tbsp Garlic Powder divided
- 2 tbsp Ground Black Pepper divided
- 1 tsp Cayenne Powder divided
- 1 tbsp Salt divided
- 1.5 cp Flour
- 2 med Eggs
- 1/4 cp Milk
- 1 cp Vegetable Shortening crisco
- 1 cp Canola Oil
Servings: people
Instructions
- Mix spices in a small bowl.
- In a large bowl, toss in chicken pieces and douse with 1/3 spice blend (I cheated and used Bayou Blast). Cover with buttermilk. Let sit for 4-12 hours. Then dump into a colander to drain.
- Add vegetable shortening and canola oil to cast iron pan and gently melt.
- In a medium bowl, mix flour and 1/3 spice mix. Take chicken and dredge through dry mix. Set on wire rack to dry for 10 minutes.
- In a medium bowl, whisk eggs and milk. Add 1/3 spice mix to egg wash. Turn oil up to medium heat, the goal is 315°F.
- Take floured chicken and dunk in egg wash and re dredge through flour mix. Set on wire rack to dry for 10 minutes.
- Add chicken to oil and fry for 11 minutes on each side.
Recipe Notes
Smaller pieces were perfect at 9 minutes. Larger pieces should go 11 minutes each side. Be conscience of piece size.
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