3 pounds frying chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
At least 3 hours (and up to 12 hours) before frying your chicken,
combine the buttermilk with half the salt and pepper. Pour mixture
over chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the
shortening is melting, mix the flour and other half of the salt and
pepper. Drain marinade from chicken pieces. Using either the paper
bag or shallow dish method, coat the chicken pieces in the flour
mixture, shake off the excess, and place in a single layer on a
sheet of waxed paper.
When the melted shortening reaches a temperature of 360?F on a
frying thermometer, carefully place the chicken pieces, skin side
down, starting with the dark meat, in the center of the skillet.
Reduce the heat to medium-high, and cover loosely. Cook for 15
minutes or until chicken is dark golden.
Lower heat to medium and remove cover. Turn the pieces over
carefully and cook, uncovered, for another 15 minutes.
Remove chicken pieces, and drain on paper towels. Serve hot with
Cream Gravy, or refrigerate and take with you on a picnic.
Variations: Add 1 teaspoon tabasco or your favorite hot sauce to the
buttermilk marinade; OR 1 or 2 pickled jalape?os with a few
tablespoons of their juice.