Southern Fried Chicken

1 whole chicken, cut up
1-1/2 cups buttermilk
2 cups all-purpose flour Salt and pepper Vegetable shortening, for frying (about 4 cups)

Place chicken pieces in zip-lock bag. Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken; seal bag, then refrigerate for at least 2 hours and up to 24 hours. Combine flour, 1 teaspoon salt and pepper (to taste). Completely coat chicken with flour, shake off excess and place on large wire rack set over a jelly-roll pan. Heat about 4 cups shortening (1/2-inch depth)in deep 12-inch frying pan over medium-high heat. Place chicken skin side down into hot shortening; cover and cook for 5 minutes. Check to see if chicken is frying evenly, rearrange if necessary. Cover again and cook until chicken is evenly browned, about 5 minutes longer. Turn chicken over and cook, uncovered until chicken is done, about 10-15 minutes longer. Remove chicken and return to wire rack to drain.

*In place of buttermilk, you can combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Proceed with recipe.

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