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1
Wash and cut up chicken.
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2
Wash again and drain well in a colander in the sink.
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3
Meanwhile, pour All Purpose Flour in to large brown paper bag and set aside.
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4
Place washed chicken into a large flat bottomed container with high sides and pour on Kosher Salt , covering pieces well on both sides.
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5
Place into refrigerator for one hour.
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6
Remove chicken and shake off excess salt, place into a large deep bowl or zip lock bag.
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7
Add in seasonings to taste and cover in buttermilk.
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8
Return to refrigerator, covered for one hour.
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9
Remove from refrigerator and pour off all of the buttermilk.
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10
Place chicken on a wire rack (with paper toweling underneath to catch the drips) and allow to come to room temperature.
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11
Meanwhile, add the solid Crisco to your iron skillet and bring to 350 degrees
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12
Drop chicken pieces one at a time into the brown paper bag of flour until all pieces are inside.
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13
Fold over edges and shake. (The chicken is already dead, just shake until the chicken is well coated with flour)
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14
Slowly place the chicken carefully into the hot oil so that it doesn't splatter.
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15
Cook on each side approximately 15-18 minutes, until golden brown and the internal temperature is right at 165 degrees in the thickest area of each piece.
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16
Remove from oil and drain well on brown paper bag.
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17
Place on platter and move to 200 degree oven until ready to serve
