Cookbook:Tangy Lemon Battered Fried Chicken

| Chicken

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

 * 1) Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne.
 * 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°F, watching carefully to prevent burning.
 * 5) Place legs and breasts around the edges, then place thighs in the center.
 * 6) Fry for 12 minutes, then flip to the other side and fry another 12 minutes.
 * 7) Drain on a cooling or oven rack. Please don't use paper towels, which will make your chicken greasy.
 * 8) 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.