Buttermilk Fried Chicken

By á-170456

Ingredients

• 1 fryer chicken - (3 lbs) cut into pieces
• 2 cups buttermilk
• 6 garlic cloves smashed
• 1 large onion sliced
• 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 cups flour
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Freshly-ground black pepper to taste
• 3 cups solid vegetable shortening

Details

Servings 4

Preparation

Step 1

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken.

In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast-iron pan until 350 degrees.

Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

This recipe yields 4 servings.