Finally I found an awesome southern fried chicken recipe. You soak the chicken in the buttermilk mixture overnight. It takes a while but is well worth it!
Buttermilk Fried Chicken
1 qt. buttermilk
5 tsp. kosher salt
1 tsp. hot red-pepper sauce
2 (2.5 to 3 lb.) chickens, each cut into 8 pieces
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tsp. paprika
2 (1 lb) cans solid vegetable shortening
1. In each of 2 large, sturdy zip-top bags, combine 2 cups buttermilk, 1/2 tsp salt, and 1/2 tsp hot sauce. Add chicken to bags; seal bags. Marinate in refrigerator at least 4 hours or overnight.
2. Meanwhile, mix flour, cornmeal, paprika, and remaining 4 tsp salt in another large, sturdy zip-top bag. Drain chicken in a colander. Add chicken, 2 pieces at a time, to seasoned flour. Close bag and shake until coated. Place on waxed paper.
3. Melt, 1 can of shortening in each of 2 12-inch-deep skillets over medium-high heat until rippling but not smoking. Add chicken skin side down to skillets. Fry 4 minutes, until first side is lightly golden. Turn pieces; cook second side 4 minutes. Turn chicken again, cover skillet with lid, reduce heat to medium, and cook 6 to 8 minutes longer on each side, until chicken is no longer pink near bone. Uncover; increase heat to high. Cook 1 to 2 minutes longer to crisp chicken. Drain on paper towels.
4. Cool chicken completely. Chicken can be served at room temperature or refrigerated overnight and served cold.
Note: I copied this exactly but, this is way too much chicken for my family so I used 1 chicken and halved the ingredients and it turned out fine. Also instead of using a whole chicken, I used chicken parts like thighs, legs, etc. And we ate it right away. Very tasty!!
Buttermilk Fried Chicken
1 qt. buttermilk
5 tsp. kosher salt
1 tsp. hot red-pepper sauce
2 (2.5 to 3 lb.) chickens, each cut into 8 pieces
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tsp. paprika
2 (1 lb) cans solid vegetable shortening
1. In each of 2 large, sturdy zip-top bags, combine 2 cups buttermilk, 1/2 tsp salt, and 1/2 tsp hot sauce. Add chicken to bags; seal bags. Marinate in refrigerator at least 4 hours or overnight.
2. Meanwhile, mix flour, cornmeal, paprika, and remaining 4 tsp salt in another large, sturdy zip-top bag. Drain chicken in a colander. Add chicken, 2 pieces at a time, to seasoned flour. Close bag and shake until coated. Place on waxed paper.
3. Melt, 1 can of shortening in each of 2 12-inch-deep skillets over medium-high heat until rippling but not smoking. Add chicken skin side down to skillets. Fry 4 minutes, until first side is lightly golden. Turn pieces; cook second side 4 minutes. Turn chicken again, cover skillet with lid, reduce heat to medium, and cook 6 to 8 minutes longer on each side, until chicken is no longer pink near bone. Uncover; increase heat to high. Cook 1 to 2 minutes longer to crisp chicken. Drain on paper towels.
4. Cool chicken completely. Chicken can be served at room temperature or refrigerated overnight and served cold.
Note: I copied this exactly but, this is way too much chicken for my family so I used 1 chicken and halved the ingredients and it turned out fine. Also instead of using a whole chicken, I used chicken parts like thighs, legs, etc. And we ate it right away. Very tasty!!
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