This is really good when making chicken nuggets or chicken strips too!
3 Tbsp Kosher Salt
1 Tbsp Freshly Ground Black Pepper
1 tsp Cayenne
1/2 tsp White Pepper (optional)
1 tsp Garlic Powder
1 tsp Onion Powder
Combine the seasoning mix.
1 smallish Chicken (3 to 4 pounds) or a combination of Legs and Thighs. I used boneless, skinless breasts cut into strips
1 Cup Whole Buttermilk (not the low fat stuff)
2 Cups All Purpose Flour (Seasoned with about 1 Tbsp of the seasoning mix)
Lard or Peanut Oil for frying.
Season the chicken very liberally with some of the seasoning mix, I use a spice shaker. Toss to coat evenly. You will have seasoning mix leftover. Cover the chicken with plastic and refrigerate 6 hours to overnight to allow the seasonings to penetrate the meat.
Then remove the chicken from the refrigerator, toss in the buttermilk, then dredge very well in the seasoned flour. When the chicken is well coated, shake off any excess, then set on a platter to let sit for about 1 to 2 hours. Flouring ahead like this will make for a crisper crust. Letting the chicken sit out will keep your fat temperature from dropping too much when you add the chicken to the pan. Putting it in right out of the fridge is like dropping in a handfull of ice cubes.
Add enough of whichever fat you choose from to come about half way up the sides of a large cast iron skillet. Heat the fat until a sprinkle of flour sizzles, or when the temperature reaches about 350 degrees F on an instant read thermometer. Fry the chicken in batches, DO NOT overcrowd the pan or your chicken will not be crisp. Fry equal size pieces in batches together so that they will be done at roughly the same time. About 5-7 minutes per side for boneless, skinless strips.
Turn the chicken often for even browning, maintaining a good sizzle in the pan, with a target frying temperature of about 300 degrees F.
The chicken is done when it reaches an internal temperature of 165 degrees F. Let cool for a bit to let the juices settle in.
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