gregtron:

cannonball101:

gregtron replied to your post: I want to make fried chicken tonight

YES, we have an awesome fried chicken recipe, but it requires an overnight soaking in buttermilk. Still want it?

Yes, PLEASE!!

Ok, here’s the greatest fried chicken recipe of all time. 

• Soak chicken overnight in buttermilk.  Use about 2 cups per 3 or 4 pounds of chicken, or whatever it takes to coat it in a ziplock bag or lidded container.  Oh!  Add 1/2tsp of dry mustard, 1tsp of paprika, and a generous amount of salt.  
• About an hour before cooking, remove the chicken from the fridge and place on an oven rack over a baking sheet so you don’t get your counter all messy.  This will let the chicken get to a better temperature for cooking, and allow the buttermilk concoction to become tacky enough to hold the flour when you dredge it. 
• For the crust, mix flour with paprika and kosher salt to taste.  How much you use is heavily dependent on the paprika you’re using, so just follow your instincts. 
• Dredge each piece of chicken in the flour mixture until totally coated.  Optionally, you can dip the dredged chicken back in the leftover buttermilk and dredge it twice, but it’s more difficult to cook that way and isn’t really necessary.  
• Fill a cast iron pan with enough vegetable oil to go a little over half-way up each piece of chicken when the pan is full.  Not sure what the oil temp needs to be, but it should be able to cook a 1” cube of white bread to golden brown in about 1 minute.  Don’t forget to let the oil temperature climb back up between batches.  Chicken is done when the crust is crispy and golden, and the center of each piece is 165 degrees.