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Rick's Southern Fried Chicken

Source of Recipe


Rick McDaniel, "What's Cooking" columnist






List of Ingredients



• 1 whole chicken, cut into 9 pieces (or 2 packs boneless, skinless chicken breasts)
  
• 1/2 cup buttermilk
  
• 2 tsp salt, divided
  
• 1 tsp pepper, divided
  
• 2 cups self-rising flour
  
• 1 Tbsp poultry seasoning
  
• 3 to 4 cups vegetable shortening
  






Instructions



1. Place chicken in a 1-gallon plastic bag. Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight.
   
   
2. Measure flour, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. Place chicken on wire rack and repeat with the remaining chicken.
   
   
3. Spoon out enough shortening to measure 1 inch deep in skillet. Heat to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for 5 minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about 5 more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10 to 12 minutes longer.
   
   Remove to a wire rack placed on top of a baking sheet.