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Claritha's Fried Chicken

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 (2-1/2- to 3-pound) chicken, rinsed, patted dry, cut into 8 serving pieces and, if necessary, large pieces halved
  
• 1/2 cup plus 1-1/2 tsp kosher salt
  
• 3 cups well-shaken buttermilk
  
• 2 onions, thinly sliced
  
• 1 cup all-purpose flour
  
• 1/2 tsp cayenne
  
• 1 tsp cracked black pepper
  
• 2 cups vegetable shortening
  
• 1 stick (8 Tbsp) unsalted butter
  






Instructions



1. Put chicken in a bowl and sprinkle evenly with 1/2 cup kosher salt. Cover with plastic wrap and refrigerate for 1 hour.
   
   
2. Combine buttermilk and onions in a large bowl. Rinse chicken well and add to buttermilk. Marinate, covered and refrigerated, for at least 8 hours.
   
   
3. Put flour, cayenne, cracked pepper, and remaining 1-1/2 teaspoons salt in a paper or plastic bag and shake to combine well. Remove one piece of chicken from buttermilk, shake off excess liquid, put in bag, and shake to coat well. Transfer to a sheet of waxed paper. Coat remaining chicken, one piece at a time, in same manner. Let chicken air-dry for 30 minutes.
   
   
4. Preheat oven to 200° F.
   
   
5. Heat shortening and butter in a 12-inch heavy skillet, preferably cast-iron, over moderately high heat until hot but not smoking. Add one-third of chicken pieces, cover, reduce heat to low, and cook for 10 minutes. Turn chicken over and cook, covered, until juices run clear when meat is pierced with a sharp knife, about 8 minutes for breasts and 12 minutes for legs and thighs. Transfer chicken to a paper towel-lined platter to drain and keep warm in oven. Cook remaining chicken pieces in 2 batches in same manner.
   
   Serves 4