Southern-Style Fried Chicken
- 4 skinless chicken breast halves (8 ounces each), or 1 whole chicken (3 to 3 1/2 pounds), cut into serving pieces
- Shortening for frying
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- Rinse chicken and pat dry with paper towels. Place shortening in a large cast-iron skillet and heat to 350u0b0F. Melted shortening should be 1/2 inch deep.
- In a shallow bowl, whip together buttermilk and eggs. In another shallow bowl, combine flour, salt, and pepper. Dip chicken pieces in egg mixture, then dredge in seasoned flour. Carefully place about half of the chicken pieces in hot shortening. (The temperature of the shortening will drop when you add the chicken; try to maintain a temperature of 325u0b0F.) Fry chicken until golden brown on all sides or until each piece reaches an internal temperature of 160u0b0F, turning the chicken several times to prevent burned spots. This will take about 10 minutes for skinless breasts and 20 minutes for pieces with skin and bones. Drain cooked chicken on a rack, then keep warm in a 200u0b0F oven while frying remaining chicken. Serve with chicken veloute.
chicken, shortening for, buttermilk, eggs, flour, salt, black pepper
Taken from www.epicurious.com/recipes/food/views/southern-style-fried-chicken-51142800 (may not work)