Servings – @ 4
1 broiler/fryer chicken, cut into 8 pieces $8.07**
1 cup low fat buttermilk $0.55
2 tablespoons kosher salt $0.05
2 tablespoons paprika (Hungarian if you can find it, but plain is fine) $0.97
2 teaspoons garlic powder $0.32
1 teaspoon cayenne pepper $0.40
Flour, for dredging $0.25
@ 2 cups Vegetable oil $2.08
Total for recipe – $3.18 per serving (2 pieces)
Calories: 400 Fat: 22.5 Protein: 30-54***
Place chicken pieces into a plastic container and cover with buttermilk.
Cover and refrigerate for 12 to 24 hours. ( I have left if for a few more than 24 hours and it was fine).
Heat enough oil (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan to 325 degrees F.
Do not allow oil to go over 325 degrees F.
Drain chicken in a colander.
Combine salt, paprika, garlic powder, and cayenne pepper.
Liberally season chicken with this mixture.
Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan.
Put thighs in the center, and breast and legs around the edge of the pan.
The oil should come half way up the pan.
Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor oil temperature every few minutes.)
Drain chicken on a rack over a sheet pan.
Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
**you can get these cheaper, but I buy my meat at WF. They get next pick, after restaurants and restaurant suppliers, so their meat is consistently of high quality.
***The calories and fat are averaged. I took the nutrition info from KFC because I figure mine has to be lower in calories because they’re pan fried not deep fried. I went with deep fried stats to err on the side of caution. Obviously white meat is leaner than dark meat. An Original Recipe KFC breast and wing is 460 cals 23g fat and 54g protein. A leg and a thigh is 340 cals 22g fat and 30g protein. They’re not that different. About 120 calories of protein separates them.*Shrug* This is not a health food any way you slice it, so eat the parts you find tastiest.