Claritha's Chicken

By rsberkenbile

Ingredients

• 1 Small fryer (less than 3 lbs.) cut into pieces. You want a fryer that has NOT been previously frozen.
• 3 tsp. kosher salt
• Salt, to taste
• 1/2 tsp. cayenne pepper
• 3 c. buttermilk
• 1 tsp. cracked black pepper
• 2 onions, thinly sliced
• 1 c. vegetable shortening
• 1 c. flour
• 1/4 c. butter

Preparation

Step 1

Put chicken pieces in a large bowl and sprinkle kosher salt over. Let sit 2 hours. Rinse chicken well. Place in a large bowl with buttermilk and onions. Cover and refrigerate overnight. Place flour and remaining seasonings in a bag. Dredge chicken pieces one at a time, placing on a sheet of waxed paper when dredged. Leave chicken on waxed paper for 1/2 hour to dry, and to come to room temperature. Melt shortening and butter in a cast iron skillet over high heat. Add chicken pieces and cover pan. Lower heat and simmer 10 minutes. Turn chicken and cook, uncovered, 8 more minutes for breasts, 12 more minutes for dark meat. Test for doneness by piercing a thigh; juices should run clear.