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    Picnic Basket Buttermilk Fried Chicken


    Source of Recipe


    Gilly


    List of Ingredients


    • 2 pounds chicken pieces (beasts, legs and thighs)
    • 3 cups buttermilk
    • Sea salt and freshly ground black pepper
    • 4 eggs beaten
    • 3 cups all-purpose flour
    • 4 cups vegetable shortening, for frying


    Instructions


    1. With a cleaver or heavy knife, split the chicken breasts, then cut each breadt in half and in half again.
    2. PLace the chicken pieces in a shallow container skin side down and pour the buttermilk over them.
    3. Cover with plastic wrap and marinate in refrigerator for atleast 6 hours or overnight, if possible.
    4. Preheat oven to 375 degrees.
    5. Remove the chicken from the buttermilk and season both sides with salt and pepper.
    6. Place the beaten eggs and flour in seperate shallow bowls.
    7. Dredge the chicken pieces first in flour, then the egg, and then the flour again.
    8. In a 12" saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
    9. Fry the chicken for 2 minutes on each side, until the chicken is golden brown.
    10. Transfer to a baking sheet and bake chicken for 15 minutes, or until cooked through.
    11. Serve warm immediately, or store in the refrigerator for the next days picnic.
 

 

 

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