Buttermilk Fried Chicken
Serves: 6 servings
 
Ingredients
  • 1 large whole chicken, cut into pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup buttermilk
  • 2 tablespoons water
  • 2 eggs
  • 1 cup bacon drippings
  • 1 cup vegetable shortening or lard
  • 1 tablespoon unsalted butter
  • 2 cups all-purpose flour
  • ½ teaspoon paprika
Instructions
  1. Place the chicken pieces in a 13-by-9-inch baking dish. Sprinkle evenly with the salt and pepper. Set aside 15 minutes.
  2. Meanwhile, whisk together the buttermilk, water and eggs. Pour the buttermilk mixture over the chicken. Cover and refrigerate 1 hour.
  3. In a large cast iron skillet or Dutch oven, heat the drippings, shortening or lard, and butter to 350 degrees. Place the flour in a shallow dish and add the paprika. Roll the chicken in the flour mixture, shaking off the excess.
  4. Fry in batches, 10 to 15 minutes on each side or until the chicken is completely done. Drain on paper towels and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/