Fried Chicken 101

Directions

1. 1
   Combine the buttermilk, 1TBS salt, and red pepper sauce, if using, in a large airtight container.
2. 2
   Add the chicken piece, turning to coat in the liquid; cover and refrigerate at least 2 hours (best over night).
3. 3
   Combine the flour, the remaining 1/4 Cup salt, the black, and cayenne peppers, and the baking powder in a large paper bag. Shake vigorously.
4. 4
   Place the chicken pieces in the bag, one at a time and shake to coat.
5. 5
   Place the coated pieces on a clean plate or tray; heat the shortening (and drippings if using) in large cast iron skillet .
6. 6
   Using a frying thermometer to measure temp, bring temp of shortening to 375°F.
7. 7
   Cook thighs and drumsticks for approx 10-14mins until a dark golden; turn and cook an additional 10-14mins.
8. 8
   An instant reading thermometer inserted into a thigh should register 190°F.
9. 9
   Drain on paper bag or several layers of paper towels.
10. 10
    Cook breast and wings for 10-14 minutes on each side.
11. 11
    Drain and serve warm.