Recipe courtesy of Tanya Holland
Buttermilk Fried Chicken
Total:
8 hr 45 min
Active:
8 hr 10 min
Yield:
4 servings
Level:
None
Total:
8 hr 45 min
Active:
8 hr 10 min
Yield:
4 servings
Level:
None

Ingredients

  • One 3-pound fryer chicken, cut into pieces
  • 2 cups buttermilk
  • 6 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups flour
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • Salt and pepper
  • 3 cups solid vegetable shortening

Directions

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

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