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1
Remove skin from all of the chicken pieces.
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2
Place chicken in a Ziploc bag.
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3
Whisk together the buttermilk and egg and pour into the bag over the chicken.
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4
Place in the refrigerator and allow the chicken to marinate in the mixture for 1 3 hours.
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5
When ready to prepare the chicken for frying, mix together flour, pepper and salts in a large bowl that you can easily dredge the chicken in.
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6
Heat shortening in a large frying pan on medium heat.
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7
(If two cups are not enough for your pan, add more shortening so that when chicken is placed in the pan, it is half-immersed in the oil.)
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8
While oil is heating, place chicken and buttermilk mixture in another bowl next to the flour mixture.
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9
Check the oil.
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10
Oil should be hot enough so that the chicken fries nicely upon placing it in the pan.
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11
Heat should never get above the medium setting.
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12
NEVER allow oil to get so hot that its a hard, loud, sputtering fry.
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13
When oil is ready, take each piece of chicken and dredge it in flour, pressing the flour mixture into the chicken until completely covered.
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14
Place each dredged piece in the pan, largest pieces in the middle, smaller pieces on the outside.
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15
When all are in the pan, place a lid on the pan, turn the heat down to a low heat (just below a medium setting on your stove), and allow chicken to fry slowly and steadily.
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16
Watch carefully.
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17
Do not allow oil to get too cool, or too hot.
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18
It should fry continuously and consistently on a nice low-medium heat.
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19
When chicken is a golden brown (about 20 minutes), flip the pieces and fry the other side for another 15 -20 minutes.
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20
Test the legs and thighs with a meat thermometer.
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21
Meat temperature should read 165 degrees and juices should run clear.
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22
When done, place the chicken on paper towels to soak up some of the oil, and serve with your favorite side dishes.
