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Wash chicken pieces and place in a bowl. Cover with buttermilk and refrigerate a minimum of 2 hours. Melt shortening in a cast-iron frying pan to a depth of about 1 inch. Heat to about 370 degrees F. In a plastic bag, mix together all of the dry ingredients. Remove chicken from bowl. Using additional seasoned salt and pepper, lightly season chicken. Place chicken in the bag, one piece at a time. Shake well until thoroughly coated. Dip each piece in the buttermilk and coat with flour once agin. (Double-dripping gives the chicken a thick cripsy coat.) Shake off excess; place on waxed paper for 15 minutes or until dry. Place chicken, skin side down, in hot shortening. Do not crowd pan. Refrigerate any chicken that does not fit in skillet until first batch is cooked. Brown slowly until golden on all sides. Cover and simmer, turring occasionally, for 35-40 minutes or until the juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Repeat with remaining pieces. Test doneness by piercing thickest part of chicken. When done, juice should run clear. |