Even more tangy than using buttermilk.
Ingredients
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp granulated garlic
- 1 tsp ground ginger
- 1 tbsp cayenne pepper
- 2 ea. chicken thighs, legs, and boneless breasts
- Freshly-squeezed lemon juice
- Cornmeal as needed for dredging
- 16 ounces vegetable shortening
Procedure
- Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne.
- Moisten chicken with lemon juice and coat with seasoning mixture.
- Dredge chicken in cornmeal and let rest 2–3 minutes only.
- Melt shortening in a large cast iron skillet; heat to 350°F, watching carefully to prevent burning.
- Place legs and breasts around the edges, then place thighs in the center.
- Fry for 12 minutes, then flip to the other side and fry another 12 minutes.
- Drain on a cooling or oven rack. Please don’t use paper towels, which will make your chicken greasy.
- Sprinkle with black pepper; serve.
Notes, tips, and variations
- The reason for putting the chicken in different spots is because there is usually a hot spot in the center of the pan.
- The chicken will stay rocket-hot for a good 20 minutes after frying, so do not put the chicken into an oven—it’ll just make it soggy.