Grab a skillet or pot (cast iron preferred, best heat source for oil cooking) and 2 quarts of vegetable oil.
Before you begin that though, take one whole chicken cut up and marinade it in our Claude's Fajita Marinade!
- 1 (4 lb) whole chicken, cut into pieces
- 1 cup buttermilk
- 2 cup all-purpose flour, for coating
- 1 tsp paprika
- Great American Steak and Meat Seasoning, to taste
- 1 black pepper, to taste
Add flour, paprika, Great American Steak and Meat Seasoning, and pepper to a large plastic bag and mix to combine.
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag, and shake to coat well. Place coated chicken on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let chicken sit until the flour is a paste-like consistency.
Fill your skillet about 1/3 to 1/2 full with vegetable oil. Heat until very hot. 350-375. Put in as many chicken pieces as the skillet can hold.
Brown chicken on both sides, reduce heat, and cover the skillet. Cook for 30 minutes (the chicken will be cooked through, but not crispy).