Fried Chicken That Beats The Bucket

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Nothing smells better in the kitchen than chicken frying the
old-fashioned southern way. This is one dish everyone should feel free
to eat with their fingers. It's finger licking good!
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3-1/2 to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 teaspoon black pepper
1/4 teaspoon salt
1-1/4 cups all-purpose flour
1-1/2 teaspoon seasoned salt
1 lb. solid vegetable shortening (such as Crisco)
1/2 cup butter (1 stick)
Rinse the chicken pieces and blot them with paper towels. In a large
bowl, combine the buttermilk, 1/4 teaspoon of the black pepper and the
salt. Stir to combine. Add the chicken pieces and turn to coat evenly.
Cover and refrigerate for at least 2 hours or overnight. If possible,
turn the pieces occasionally.
Combine the flour, seasoned salt and the remaining 3/4 teaspoon of
black pepper in a shallow baking dish and blend well. Line a baking
sheet with layers of paper towels and place it near the stove.

Put the shortening and butter in a super large frying pan (preferably
cast iron). Melt shortening over medium high heat. The depth of
shortening in pan should be about 1/2-inch deep. Heat until a small
cube of bread dropping in the oil browns in about 1-minute.

Using tons, remove the thighs from the marinate, draining well. Dredge
them in the flour mixture, turning to coat evenly. Shake off any
excess flour. Place them skin side down in the center of the pan. Coat
the remaining pieces in the same way and add them to the pan in a
single layer without touching. Work in batches if necessary.

Don't move the chicken for about 5 minutes or until the coating is set
and looks firm. Check the underside by lifting with tong; it should be
deep golden. Cook the pieces between 8 and 20 minutes, depending on
size. Turn periodically until crispy brown and cooked through. Place
on paper lined baking sheet to drain.

Arrange the chicken pieces on a platter and serve hot, room
temperature or cold.