White House Style Fried Chicken

• •2 lb Chicken pieces (cut into serving pieces (legs, thighs, breasts, wings))
• •2 cups All-purpose flour
• •2 tsp Salt
• •1 tsp Black pepper
• •1 tsp Paprika (optional, for color)
• •1 tsp Garlic powder (optional, for flavor)
• •1 cup Buttermilk
• •3 cups Vegetable shortening (or vegetable oil, for frying)

Instructions

1. 1

   In a shallow dish, whisk together the flour, salt, pepper, paprika (if using), and garlic powder (if using).

2. 2

   Pour the buttermilk into another shallow dish.

3. 3

   Dip each piece of chicken into the buttermilk, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Shake off excess flour.

4. 4

   In a large, heavy skillet, heat the vegetable shortening over medium-high heat until it reaches 325°F (160°C). Use a thermometer to ensure accuracy.

5. 5

   Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet. Fry in batches if necessary.

6. 6

   Fry the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

7. 7

   Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.

8. 8

   Let the chicken rest for a few minutes before serving.

Chef's Tips

• 💡For extra crispy chicken, double-dip each piece in the buttermilk and flour mixture.
• 💡Don't overcrowd the skillet, as this will lower the oil temperature and result in soggy chicken.
• 💡Use a meat thermometer to ensure the chicken is cooked through.