Get a taste of the South with this quick and easy dish. Chef Michael Bonacini notes that fried chicken is often served with coleslaw, collard greens, or beans. He sometimes likes

to add 2 tablespoons of fine ground corn meal to the dredge for a

little added crunch, or a pinch of smoked paprika for a different taste.

Southern Fried Chicken

Serves 4

1 x 3 ½-4 lb chicken, jointed

For the marinade:

1 ¾ cups buttermilk

1 tsp salt

½ tsp freshly ground black pepper

For the dredge:

2 cups all-purpose flour

2 tsp salt

1 tsp freshly ground black pepper

¼ tsp ground cayenne pepper

Vegetable shortening to fry

In a large bowl, whisk together the buttermilk, salt and ground black pepper. Add the jointed chicken, ensuring that every part, front and back, is slathered in the buttermilk marinade. Allow to sit in the refrigerator for 2 to 6 hours.  

In another large bowl, mix together the 2 cups of all-purpose flour, salt, black pepper, and cayenne. Remove a couple pieces of chicken at a time, shake well to remove excess buttermilk, and dredge in the flour and seasoning mix. Place on a cooling rack, and allow to dry for 15 to 20 minutes before frying.

In a cast iron frying pan, heat up enough vegetable shortening so there is approximately half to ¾ of an inch of shortening in the bottom of the pan. Using a thermometer, get the temperature to approximately 350° to 375°. Place the dredged chicken in batches into the oil carefully, so as not to splash. Ensure that the temperature does not drop below 325°.

Fry until dark golden brown and crisp, turning occasionally, whilst watching the thermometer. Cook each batch for approximately 5 to 8 minutes depending on the size of the pieces. Remove and place the chicken on a cooling rack for 3 or 4 minutes before placing on a serving dish with kitchen towel to absorb any excess oil. Enjoy!

Courtesy Michael Bonacini www.oliverbonacini.com