Traditional Buttermilk Fried Chicken

Remember Sunday dinners when you were a kid? Those delicious meals of fried chicken, mashed potatoes and gravy and corn on the cob do not have to be a distant memory. Make the same memories for your own family with this simple recipe. It is your choice to use either regular chicken pieces with the bone in or to use boneless chicken. Boneless chicken will not take as long to cook but it still benefits from the tasty breading.

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Ingredients :

• 1 broiler or fryer chicken, cut into 8 pieces (you can use boneless chicken breast)
• 2 cups low fat buttermilk
• 2 Tablespoons kosher salt
• 2 Tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Flour for dredging
• Shortening for frying

Preparation:

Place the chicken into a plastic container and pour buttermilk over them until they are covered. Top the container with a lid or plastic wrap and refrigerate for 12 to 24 hours.

Melt the shortening over low heat until it comes up ⅛ of an inch on the side of a large cast iron skillet. When the shortening has liquefied, raise the temperature to 325 degrees Fahrenheit. Oil should not get hotter than this temperature.