Recipe by riffraff
From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it.
- 2 1⁄2-3 lbs chicken, cut up
- 1⁄4 cup table salt
- 3 cups buttermilk
- 2 onions, sliced thin
- 1 cup flour
- 3 teaspoons kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon cracked peppercorn
- 1 cup vegetable shortening
- 1⁄4 cup butter
Directions See How It's Made
- Put chicken pieces in a bowl and cover with salt let sit for 2 hours.
- Remove chicken from salt and wash well.
- Put in bowl with buttermilk and onions and refrigerate over night.
- Combine flour, kosher salt, cayenne and black pepper.
- Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
- Repeat with each piece until all pieces are coated well place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
- Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat cook 10 minutes.
- Turn chicken pieces and cook, uncovered until done (about 15 minutes) test by piercing each piece; juices must run clear.