Buttermilk Fried Chicken

2 pounds chicken pieces (breasts, legs and thighs)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying


Place the chicken pieces in a shallow container skin side down and
pour in buttermilk. Cover with plastic wrap and marinate in the
refrigerator for at least 6 hours or overnight, if possible.
Preheat the oven to 375 degrees F.
Remove the chicken from the buttermilk and season both sides with
salt and pepper.
Place the beaten eggs and flour in separate shallow bowls. Dredge
the chicken pieces first in the flour, then the egg, and then the
flour again.
In a 12-inch saute pan with deep sides, melt enough shortening so
that it is 2 inches deep and heat the pan until the oil begins to
smoke.
Fry the chicken for 2 minutes on each side, until the skin is
golden brown. Transfer to a baking sheet and bake the chicken for 15
minutes, or until cooked through.


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