Fried Chicken....Back to the Fifties!


  • 12 pieces cut-up chicken pieces, cut the thigh and leg apart and the breast in half across the bone.
  • 1 cup buttermilk
  • salt and pepper
  • 2 cups AP flour
  • 3 cups vegetable shortening


  • Cover chicken with buttermilk and salt and pepper. Allow to marinate in refrigerator for 2-12 hours.
  • Place flour in double paper bag and shake chicken pieces in the flour a few at a time.
  • Meanwhile have a large fry pan (ideally a cast iron pan) warming on the stove with the shortening in it. The shortening, when melted, should be at about 1/2" deep. Take the shortening to a temperature of 350F before adding chicken.
  • When the melted shortening is hot enough, place the chicken pieces into the oil skin side down. While cooking, the temperature of the oil should hold between 250-300F. Cover the chicken with a lid. Check in 5 minutes and rearrange the chicken pieces if some are cooking faster than others. Cover and continue to cook about another 5 minutes until the pieces are golden brown. Turn the chicken pieces over and allow to continue to cook without a lid until the chicken is browned all over for about 12 minutes longer.
  • Remove the chicken from the pan and place on wire rack to drain a few minutes over sheet pan.


  • Description:
  • "There's just nothing like delicious fried chicken. Follow these tips
  • and you will have a wonderful example of this crispy, tasty treat."
  • SERVINGS: 12