I got this recipe from the Food Network, courtesy of Ina Garten. I did tweek it a little, however. So the recipe and instructions below are my take on her recipe.
The whole family had been craving some fried chicken. Wednesdays are usually the one day of the week when we’re free from extra-curricular activities. Seemed like the best time to do it!
Ingredients
1 large pack of chicken drumsticks
1 large pack of chicken thighs, bone-in (our store was out, so we got a smaller pack of skinless, boneless thighs)
1 quart of buttermilk
2 cups all-purpose flour
1 tablespooon of salt
1 tablespoon of black pepper
1 tablespoon of paprika
Vegetable oil or shortening (I used oil)
Directions
Place the chieck pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, paprika, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes per side until the coating is a light golden brown. It will continue to brown in the oven. Don’t overcrowd the prices.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan.
Allow the oil to return to 360 degress F before frying the next batch.
When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.
Serve hot.
Side Dish Options
This dish has endless side dish possibilities. Here are a few: mashed potatoes, fried potatoes, baked beans, fried okra, salad, green beans, buttered corn, or mac and cheese.