Making fried chicken is an act of love for me. It is Mark's favorite food so he gets extra excited for dinner when this is on the menu. It is a labor of love because there are so many steps and because your kitchen will smell liked fried for a week. But...if you make it just right, it is worth the effort. I like to use legs and thighs only because I think they turn out the best, so why bother with anything else? Also, I look for a package with small-ish legs and thighs. Then I get to eat more pieces, but more importantly, I know that they will cook through on the inside before they burn on the outside. This time, I fried mine up in Crisco shortening, which was magical. You could use oil too, but shortening was an even bigger hit. This would be a fun and comforting dinner on a cold Saturday or Sunday afternoon this winter. While I don't advocate making this every night, I do think that all things are great in moderation and you can go ahead and treat yourself to this delicious meal every once in a while.
8 pieces chicken (legs and thighs)
2 cups buttermilk
3 Tbs. hot sauce
1/2 cup flour
salt and pepper
For Frying - 1 cup Crisco shortening (or vegetable, canola, or peanut oil)
1. Wash the chicken and pat it dry with a paper towel.
7. Add the chicken and cook for about 8 minutes per side (depending on the size of your pieces), until browned, crispy, and cooked through.
8. Remove to a rack to cool enough so you can start chowing down.
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