At the paramount of Southern sporting events, it would seem improper not to serve fried chicken. This version is daintier than the classic thanks to the skewer, so none of your guests will have to worry about spoiling their Sunday best.
Yield: 20–24 pieces
In a large bowl, add chicken, buttermilk, paprika, and garlic powder. Mix well, cover with Saran, and refrigerate. Allow to marinate 3 hours.
Add flour to a large bowl. Remove chicken from buttermilk, allowing excess to drip off. Dredge in flour, making sure each piece is completely covered with flour. Skewer chicken, placing only one piece of chicken per skewer.
Fill a medium saucepan with at least 3 inches of oil. Heat oil until it registers 360˚F on a candy thermometer. Add 6–8 skewers to oil. Cook chicken until golden brown, about 5 minutes. Remove from oil, drain on a paper towel, and season with salt immediately. Repeat process with remaining chicken and serve warm.
