CLARITHA'S FRIED CHICKEN
From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it.
Provided by riffraff
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken pieces in a bowl and cover with salt – let sit for 2 hours.
- Remove chicken from salt and wash well.
- Put in bowl with buttermilk and onions and refrigerate over night.
- Combine flour, kosher salt, cayenne and black pepper.
- Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
- Repeat with each piece until all pieces are coated well – place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
- Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat – cook 10 minutes.
- Turn chicken pieces and cook, uncovered until done (about 15 minutes) – test by piercing each piece; juices must run clear.
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