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Prep and Cook time:
About 1 1/4 hours plus at least 2
hours marinating time
Makes: 6 servings
A platter of irresistible fried chicken makes the good times even better.
Ingredients
2 packages (each about 3 3/4 lb.) “best of the fryer” chicken pieces;
or 2 whole fryers (each about 4 lb.), cut up with backbone and giblets
discarded; or bone-in, skin-on chicken pieces totaling about 7 pounds
3 cups Lucerne Buttermilk
2 cups all-purpose flour
1 tablespoon salt
1 1/2 teaspoons pepper
5 cups solid vegetable shortening
Instructions
1. To marinate: Rinse chicken and pat dry. Cut off and discard any
extra lumps of skin or fat. Divide chicken pieces among 2 heavy,
gallon-size re-sealable plastic food bags. Add 1 1/2 cups buttermilk to
each bag. Close bags, shake gently to distribute buttermilk over chicken
pieces, then refrigerate at least 2 hours or up to 1 day.
2. To fry: In a 9- by 13-inch baking pan, mix together flour, salt, and
pepper until combined; set aside. Place shortening in a heavy 5- to
6-quart pan. Attach a frying thermometer to the pan so that it will reach
down into shortening when melted. Place pan over medium-high heat; heat
shortening to 350°. While shortening heats, line a large platter with a
thick layer of paper towels and place it within reach of stove. Also,
place a wire rack (about 10 by 16 inches) in an 1-1 by 17-inch baking pan;
set aside. Preheat oven to 250°.
3. When the shortening reaches 350°, remove 3 or 4 pieces of chicken (as
many as will comfortably fit in pan without crowding) from buttermilk and
transfer them to the flour mixture. Roll the chicken pieces in seasoned
flour to coat completely.
4. Using tongs, transfer coated chicken pieces to hot oil. Do not
overcrowd pan. Adjust heat to keep oil at 350° and fry chicken until
crisp, golden brown, and no longer pink in center of thickest part (cut to
test), about 12 minutes total for drumsticks, thighs, and wings, about 14
minutes total for breasts. (Lower temperature to 325° if chicken skin is
browning too quickly.) Turn pieces over halfway through for even browning.
(If you have a splatter guard, you can place it on top of the pan while
the chicken cooks.)
5. When chicken pieces are done, remove them from the oil and drain
briefly on paper-towel-lined platter. Then, using tongs, transfer chicken
to wire rack in baking pan. Transfer pan to oven and keep chicken warm
until all pieces are cooked.
6. Return oil to 350° (or 325° if excessive darkening is a problem) and
repeat steps 3 through 5 until all the chicken is cooked.
Nutritional Information
Per serving: 742 cal., 48% (354 cal.) from fat; 73 g protein; 39 g fat (11 g sat.); 19 g carbo (0.6 g fiber); 857 mg sodium; 224 mg chol.
