Fried Chicken

Paul and Kathy’s Recipe

6 cups nonfat buttermilk
1/4 sup plus 5 teaspoons kosher salt
1/3 cup Tabasco sauce (optional)
2 two to three pound chickens, cut into 8
pieces
3 cups all-purpose flour
1 tablespoon freshly ground pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening

1. Combine buttermilk, 1/4 cup salt, and Tabasco sauce in a large airtight container. Add chicken pieces, turning to coat in the liquid. Cover and refrigerate at least 2 hours or overnight. We always do it overnight.
2. Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers and baking powder in a brown paper bag. Shake well.
3. One at a time, place chicken pieces in the bag, and shake to coat. Heat shortening in two 10 inch pans over medium-low heat. It should be about 375 degrees. If it is boiling, it is too hot. Place chicken in pans. Fry until coating is dark golden on bottom, 10 to 14 minutes. The turn using tongs. Cook another 10 to 14 minutes. Drain on paper towels.