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Country Fried Chicken




Source of Recipe


nanamitchem






List of Ingredients



• One 2 1/2 to 3 pound fryer chicken, cut up
  
• Buttermilk, enough to cover yard bird
  
• Vegetable shortening
  
• 1 cup all-purpose flour
  
• 2 teaspoons garlic powder
  
• 1 teaspoon onion powder
  
• 3 teaspoons seasoned salt
  
• 1/8 teaspoon poultry seasoning
  
• 1 1/4 teaspoon black pepper
  






Instructions



1. Wash chicken pieces and place in a deep bowl. Cover with buttermilk and regrigerate atleast 2 hours. Melt shortening in a cast iron skillet to the depth of about 1 inch. Heat to about 370 degrees. In a plastic bag, mix together all of the dry ingredidnts. Remove chicken from bowl. Using additional seasoned salt and pepper, lightly coat season chicken. Place chicken in bag, one piece at a time. Shake well until thoroughly coated. Dip each piece in the buttermilk and coat with flour once again. Shake off excess; place on waxed paper for 15 minutes or until dry. Place chicken, skin side down, in hot shortening. Do not crown skillet. Brown slowly until golden on all sides. Cover and simmer, turning occasionally, for 35 to 40 minutes or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer.
   
2. Yield: 4 to 8 servings