Martha Stewart's is fabulous.
FRIED CHICKEN
Serves 8
Cook dark meat, which takes a bit
longer, apart from white meat to ensure
doneness.
6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons salt
1/3 cup hot sauce, such as
Tabasco (optional)
2 two- to three-pound chickens,
each cut into 8 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground black
pepper
1 1/2 teaspoons ground cayenne
pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings
(optional)
1. Combine buttermilk, 1/4 cup
salt, and hot sauce, if using, in a bowl.
Transfer to a large, airtight container.
Add chicken pieces, turning to coat
in the liquid. Cover, and refrigerate at
least 2 hours or overnight.
2. Heat oven to 200 degrees.
Combine flour, remaining 5 teaspoons salt,
black and cayenne peppers, and
baking powder.
3. Place dredging mixture in a
large brown paper bag. Shake vigorously. One
at a time, place chicken pieces
in the bag, and shake to coat.
Place coated pieces on a clean plate or tray.
Heat vegetable shortening (and
bacon drippings, if using) in two
10-inch cast-iron skillets over medium-low
heat. Using a frying thermometer
to measure temperature, bring
shortening to 375 degrees; it should be at a
medium, not a rolling, boil. Use
tongs to place thighs and
drumsticks in skillets. Fry until coating is
dark golden on bottom, 10 to 14 minutes;
then, using tongs, turn chicken
over. Cook until coating is dark golden,
another 10 to 14 minutes. An
instant-read thermometer inserted
into a thigh should register 170 degrees.
Drain on brown paper bags or
several layered paper towels.
Transfer cooked pieces to baking sheets, and
place in the oven to keep warm
while frying remaining chicken.
Using a slotted spoon, remove any bits of
coating left in skillets, and discard.
Place breasts and wings in
skillets. Cook 10 to 14 minutes on each side.
Drain on brown paper bags.
Remove dark meat from oven, and
serve.