Southern-Style Fried Chicken

1. 1

   Rinse chicken and pat dry with paper towels. Place shortening in a large cast-iron skillet and heat to 350u00b0F. Melted shortening should be 1/2 inch deep.

2. 2

   In a shallow bowl, whip together buttermilk and eggs. In another shallow bowl, combine flour, salt, and pepper. Dip chicken pieces in egg mixture, then dredge in seasoned flour. Carefully place about half of the chicken pieces in hot shortening. (The temperature of the shortening will drop when you add the chicken; try to maintain a temperature of 325u00b0F.) Fry chicken until golden brown on all sides or until each piece reaches an internal temperature of 160u00b0F, turning the chicken several times to prevent burned spots. This will take about 10 minutes for skinless breasts and 20 minutes for pieces with skin and bones. Drain cooked chicken on a rack, then keep warm in a 200u00b0F oven while frying remaining chicken. Serve with chicken veloute.

* Per serving · 4 servings · Values may vary.

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