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Recipe: Country Pan Fried Chicken (using buttermilk)

Main Dishes - Chicken, Poultry
COUNTRY PAN FRIED CHICKEN

3 pounds chicken breasts and legs
1 egg
2/3 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup lard
1 cup shortening

Let chicken warm to room temperature. Wipe with damp cloth.

In a wide bowl beat egg with buttermilk.

Place flour and peppers in a zipperloc bag.

In a large skillet preferably cast iron heat lard and shortening.

Dip each piece of chicken in buttermilk egg mixture and place in bag. Close top of bag and shake until piece is well coated. Remove and repeat for each piece.

When shortening is hot 375 degrees F ease chicken in to pan and cook over high heat turning so both sides cook evenly. Do not crowd more than a few pieces of chicken in pan at one time.

When chicken is light golden on both sides turn down heat to low and partially cover skillet. Cook 15 minutes. Turn chicken once.

Remove chicken and drain on paper towels. Serve warm or cooled.

Servings: 6 to 8
Adapted from source: Square Meals
MsgID: 37907
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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