Tangy Lemon Battered Fried Chicken
Even more tangy than using buttermilk.
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
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.
2–3 minutes
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.
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.
- •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.