Ingredients
- 1 cup buttermilk
- 2 tsp kosher salt, divided
- 1 tbsp ground black pepper
- 2 pounds chicken pieces, white and dark meat(cut breasts in half)
- 2 cups all-purpose flour
- Crisco shortening (about 2 cups
Preparation
Step 1
Season buttermilk with 1 tsp each salt and pepper. Pour over chicken pieces and allow to soak for 2-12 hours.
Combine flour, remaining salt and pepper inthick plastic ordlouble paperbag. Add 2-3 pieces of chicken at a time, close top, and shake until thoroughly coated in flour mixture. Set coated pieces aside. Repeat process with remaining pieces. Discard bag anf flour mixture.
Melt shortening in a deep 10-inch cast-iron skillet. Shorting depth should come halfway up each piece of chicken. Over medium-high heat bring shortening to 350 degrees.
Place chicken pieces, skin side down, in shortening. Don't allow pieces to touch. Fry chicken, uncovered, until golden, 7-10 minutes. Move pieces if needed to prevent excess browning.
Flip each piece using tongs. Reduce heat to low so shortening bubbles gently around each piece of chicken.
Cover and cook until chicken pieces are golden-brown on all sides and a thermometer inserted in meat reads 165 degress, about 15-20 minutes total. Drain on rack.