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We love baked bean and corn on the cob along with our fried chicken. What is your favorite side dish?
- 4 pounds chicken breasts, thighs, legs, or mix
- 1 1/2 pounds shortening preferably Crisco
- 3 tablespoons bacon drippings
- 4 cups buttermilk
- 2 teaspoons Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon Morton Nature's Seasons Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon six pepper spice
- 1 1/2 cups all-purpose flour
- At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix the marinade ingredients together in a shallow dish. Add the chicken parts, turning to coat them well with the mixture. Cover the dish, and refrigerate it.
- About 20 minutes before you plan to fry the chicken, bring it to room temperature.
- In a bag, combine the seasoned flour ingredients. Set aside.
- In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat. Add the bacon drippings to the skillet. When small bubbles form on the surface, reduce the heat slightly. Place a large brown paper sack near the stove for draining the chicken.
- Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop into the seasoned flour. Shake the bag well so that the piece is coated thoroughly. Remove it from the bag, and lower it gently into the skillet, skin-side down. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly. The pieces should fit snugly together, although they shouldn't stick to each other. Reduce the heat to medium, and cover the skillet. Fry the chicken exactly 17 minutes.
- Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently. Fry it uncovered for another 17 minutes.
- Remove the chicken with the tongs -- it will be a deep, rich brown -- and lay it on the paper sack to drain.