Buttermilk Fried Chicken

(Jill Churco)

There are certain foods that you really shouldn’t gourmetize, ethnictize or otherwise vary from the tried and true way.  Fried chicken is one, and this recipe for buttermilk fried chicken, followed to a T, will win over crowds everytime.  I have perfected this recipe by taking a little of this and a little of that from other recipes over the years.  Some tips:  Always use shortening instead of oil.  Also, give yourself enough time to let the chicken marinate (we're talking at least 8 hours) before you fry it up.

Cook Time:30 min

Prep Time:8 hours

Total Time:8 hours30 min

Servings: 8

Ingredients:

2 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon ground cayenne pepper

2 Teaspoons parika

1 Teaspoons garlic powder

1 Teaspoons onion powder

1 Teaspoon dry mustard powder

2 cup all-purpose flour

2 Tablespoons kosher salt

1 Tablespoon freshly ground black pepper

1 Tablespoon ground cayenne pepper

2 Teaspoons parika

1 Teaspoons garlic powder

1 Teaspoons onion powder

1 Teaspoon dry mustard powder

1/2 Teaspoon chili powder (optional)

8 Chicken pieces (drumsticks and thighs)

4 cup buttermilk

Vegetable shortening (approximately 1 cup)

Preparation:

Mix the all the ingredients for the dry rub together in a medium bowl.

Stab chicken pieces all over with a sharp knife (this will allow the buttermilk and seasonings to really get into the chicken).

Coat uncooked chicken thoroughly with dry rub and place in a large glass or stainless steel bowl.

Pour all 4 cups of the buttermilk over the chicken and cover tightly with plastic wrap. Place bowl in the fridge and allow to marinate for at least 8 hours.

Melt vegetable shortening in cast iron skillet. It should be enough to come about 1/3 of the way up the pan. Heat the shortening to 325 degrees. Any hotter and the skin will burn before the meat is fully cooked.

Dredge the chicken in the flour mixture. Place the chicken into the pan, skin side down. Do not crowd the pan or allow the chicken to touch.

Cook chicken approximately 10 minutes on each side until the chicken is golden brown and crispy. Internal temperature should be 180 degrees.

After you take the chicken out the pan place it on wire baking rack (set over a sheet pan or several layers of paper towels) to drain. Serve alongside your favorite fixings.