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Prep Time: 490 Minutes Cook Time: 35 Minutes |
Ready In: 525 Minutes Servings: 4 |
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Ingredients:
1 (3 pound) fryer, 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 |
1/2 teaspoon cayenne pepper |
salt and pepper |
3 cups solid vegetable shortening |
Directions:
1. 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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