Buttermilk Fried Chicken
- 1 whole chicken, cut into 10 pieces
- (2 thighs, 2 drums, 2 wings and 4 breast pieces)
- 2 cups buttermilk
- 1-cup flour
- Salt and pepper to taste
- 2 cups vegetable shortening
- Put chicken pieces into a large bowl or a zipper plastic bag and pour in buttermilk, salt and pepper.
- Massage milk into the chicken pieces and place in the refrigerator to marinate for several hours or, ideally, overnight.
- Fit a paper lunch bag into a second bag, so that there is a double layer of paper.
- Add flour, salt and pepper.
- Drain chicken pieces well and add 2 at a time to the bag of flour.
- Shake well and rest on a rack until all the chicken pieces are well coated with flour.
- Melt shortening in a large, straight-sided skillet and heat to 360 degrees.
- Add the chicken pieces and fry them on one side until golden and crispy.
- If you have a lid for the pan, use it while the first side cooks but remove it once you flip the pieces or they will get soggy.
- Using tongs, turn the chicken and cook on the other side until golden and cooked through, approximately 20 minutes in total.
- Drain well on paper towels.
- Bake for 12 minutes.