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Ingredients
| chicken breasts: 4 breasts |
| buttermilk: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 Tbl |
| paprika: 1 tsp |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| lemon pepper seasoning: 4 Tbl |
| multipurpose shortening: 1 cup |
| distilled vinegar: 1 Tbl |
Queen Puff's Fried Chicken
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- After washing chicken, pat dry with a paper towel and put in a ziplock bag.
- Pour buttermilk (I use KC_Cooker's Buttermilk Substitute for Buttermilk) into bag and refrigerate up to 24 hours.
- For coating mixture, add flour, baking powder, paprika, salt, pepper and only 3 tablespooons of the lemon pepper to ziplock bag.
- Shake ziplock bag to thoroughly coat each piece of chicken, 2 pieces at at time may be easier.
- Add shortening to pan and melt, I like Crisco butter flavor, you may use vegetable oil if you prefer.
- Place chicken breasts in pan, shortening should come about halfway of the chicken so add more if necessary.
- Sprinkle half tablespoon of lemon pepper on top of chicken and fry until edges brown.
- Turn over and sprinkle remaining half tablespoon of lemon pepper on top.
- Fry chicken on medium heat, browned to your liking.
- A few minutes before chicken is done, drizzle vinegar over all pieces of chicken, the drizzle will sizzle -- love that sound.
- Remove chicken from pan and place on a plate lined with a paper towel to help absorb some of the grease.