Picnic Basket Fried Chicken
- 2 pounds chicken pieces (breasts. legs. and thighs)
- 3 cups buttermilk
- 4 cups vegetable shortening. for frying
- Sea salt and freshly ground black pepper
- 4 eggs, beaten
- 3 cups flour
- With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again.
- Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them.
- Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight if possible.
- Preheat the oven to 375F.
- Remove the chicken from the buttermilk and season both sides with salt and pepper.
- Place the beaten eggs and flour in separate shallow bowls.
- Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
- In a 12-inch 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.
- Fry the chicken for 2 minutes on each side, until the skin is golden brown.
- Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
- Serve warm immediately, or store in the refrigerator (or the next days picnic.
chicken, buttermilk, vegetable shortening, salt, eggs, flour
Taken from www.cookstr.com/recipes/picnic-basket-fried-chicken (may not work)