Buttermilk-Batter Chicken

By JJCR

Ingredients

• 1 chicken (3 lbs.) cut into 8 pieces
• 1 1/2 cups self rising flour
• 1 cup buttermilk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. freshly grated nutmeg
• 2 cups vegetable shortening

Preparation

Step 1

Roll chicken in flour and dip into butterilk, shake off excess and roll again in flour. Place skin side up on a plate. Sprinkle with pepper, salt and nutmeg. Let stand 15 minutes.
Melt shortening in 10 inch heavy skillet over medium heat
to 350. Add half the chicken, cover and cook 10 minutes. Uncover and cook, turning once, until crisp and juices run clear when pierced, 20 minutes more. Drain on paper towels. Keep warm. Repeat with remaining chicken.
Makes 6 servings.

Self rising flour is the secret.