Recipe: Buttermilk-Cornmeal Fried Chicken

BUTTERMILK-CORNMEAL FRIED CHICKEN

2 cups (16 fluid ounces) buttermilk
1 teaspoon Tabasco or other hot- pepper sauce
1 frying chicken, about 4 pounds, cut into 8 serving pieces
1 cup (5 ounces) yellow cornmeal
1 cup (5 ounces) all-purpose (plain) flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon chopped fresh sage
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups (1 pound) solid vegetable shortening

In a large bowl, stir together the buttermilk and Tabasco. Slip the chicken pieces into the mixture. Cover and refrigerate for at least 4 hours or as long as overnight.

In a shallow baking dish, stir together the cornmeal, flour, salt, pepper, sage, paprika, garlic powder and onion powder. Remove each piece of chicken from the buttermilk, allowing the excess to drip away. Coat the chicken pieces evenly with the seasoned flour and place on a large baking sheet.

In a large, deep-frying pan over medium-high heat, melt the shortening and heat to 360 degrees on a deep-frying thermometer. Arrange the chicken, skin side down, in the pan, placing the pieces of dark meat in the center and the pieces of white meat around the sides. Allow the pieces to touch slightly, but do not overcrowd the pan. Reduce the heat to medium and cook until golden brown, about 12 minutes. Using tongs, turn the chicken, cover, and continue to cook for 10 minutes. Uncover, turn the chicken once more, and cook until crisp and cooked through, about 10 minutes longer.

Using tongs, transfer to paper towels to drain. Serve piping hot, at room temperature or even chilled, straight from the refrigerator.

Servings: 4
Source: The South: New American Cooking by Williams-Sonoma