Cookbook:Tangy Lemon Battered Fried Chicken

Cookbook | Ingredients | Recipes | Chicken

Even more tangy than using buttermilk.

Ingredients

• 2 each thighs, legs, and boneless breasts
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp granulated garlic
• 1 tsp ground ginger
• 1 tbsp cayenne pepper
• Freshly squeezed lemon juice
• Cornmeal as needed for dredging
• 16 ounces vegetable shortening

Procedure

1. Combine seasonings.
2. Moisten chicken with lemon juice and coat with seasoning mixture.
3. Dredge chicken in cornmeal and let rest 2-3 minutes only.
4. Melt shortening in a large cast iron skillet; heat to 350°. WATCH CAREFULLY!
5. Place legs and breasts around the edges, then place thighs in the center. (more on that later)
6. Fry for 12 minutes, then turn and fry another 12 minutes.
7. Drain on a cooling or oven rack. Please don't use paper towels, they will make your chicken greasy.
8. Sprinkle with black pepper; serve.

Notes

The reason for putting the chicken in different spots is because there is usually a hotspot in the center of the pan.

Also, the chicken will stay rocket-hot for a good 20 minutes, so do not put the chicken into an oven. Especially a GAS oven. It'll just make it soggy.