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Ingredients

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Directions

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  • Combine buttermilk and chicken pieces in large bowl, coating each piece.

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  • Stir together flour, salt, pepper, garlic powder and paprika on piece of waxed paper.

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  • Working with one piece of chicken at a time, lift out of buttermilk and let drain over bowl; gently shake off any excess buttermilk; roll chicken piece in flour mixture to evenly coat. Place on a large sheet of clean waxed paper.

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  • Place 1-1/2 cups vegetable shortening in each of two 8-inch cast-iron or other heavy skillets. Heat over medium-high heat until shortening reaches about 360°F. If shortening begins to smoke, lower heat.

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  • Carefully place chicken pieces in skillets; cover skillets. Cook, covered, about 22 minutes or until browned and crispy, turning chicken over several times. Transfer chicken to paper towels. Gently blot off excess fat.

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  • Serve hot or warm, with prepared refrigerated mashed potatoes and peas, if desired.

Nutrition Facts

547 calories; 37 g total fat; 10 g saturated fat; 112 mg cholesterol; 711 mg sodium. 14 g carbohydrates; 1 g fiber; 38 g protein;

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