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1
Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
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2
Drain chicken in a colander.
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3
Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
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4
Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered.
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5
Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch.
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6
Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
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7
When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
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8
Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
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9
Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.
