Buttermilk Fried Chicken With Sweet Cabbage Slaw

• 2 frying chickens, each in 10 pieces, wingtips discarded
• 1 1/4 cups buttermilk or 3/4 cup milk plus 1/2 cup yogurt
• 1 head green cabbage, sliced thin
• 1 tablespoon sugar
• Salt and ground black pepper
• 3 tablespoons cider vinegar
• 1/2 cup finely chopped scallions
• 2 tablespoons minced fresh dill
• 1 1/2 cups flour
• 2 to 3 cups vegetable shortening or peanut oil

1. Place chicken in large bowl.
2. Pour buttermilk or milk and yogurt over.
3. Turn chicken to coat and set aside for 30 minutes.
4. Meanwhile, place cabbage in large bowl.
5. Pour boiling water over, transfer to a colander and refresh under cold water.
6. Press out as much moisture as possible.
7. Return to bowl.
8. Add sugar, at least 1 teaspoon salt, pepper to taste, vinegar, scallions and dill.
9. Toss well.
10. Refrigerate.
11. Place flour in a 1-gallon plastic bag.
12. Mix in 1 teaspoon salt and 1 tablespoon pepper.
13. Heat shortening or oil to 375 degrees in a large, deep, heavy saute pan.
14. Place a chicken piece in bag with flour, toss to coat, shake off excess and transfer to a platter.
15. Repeat with as many pieces as will fit in pan.
16. Place coated chicken in pan, skin side down, and fry, turning once, until deep golden brown.
17. Fat should be 325 to 350 degrees during frying.
18. White meat will take 20 to 25 minutes; dark meat, 30 to 35 minutes.
19. Drain on paper towel.
20. Repeat with remaining chicken.
21. Keep warm in 200-degree oven until ready to serve, with slaw.

frying chickens, buttermilk, green cabbage, sugar, salt, cider vinegar, scallions, fresh dill, flour, vegetable shortening

Taken from cooking.nytimes.com/recipes/5482 (may not work)