Buttermilk Fried Chicken
1/2 cup flour
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/3 cup buttermilk
3 1/2 pounds chicken pieces
1 cup canola oil for frying — cup
Lightly spoon flour into measuring cup; level off. In plastic bag, combine flour, seasoned salt and pepper.
Dip chicken in buttermilk.
Shake chicken, 1 or 2 pieces at a time, in flour mixture.
Remove chicken pieces with tongs; place on waxed paper.
Melt shortening in large skillet over medium high heat.
Cook chicken 4 to 6 minutes on each side or until browned.
Reduce heat to medium low; cook uncovered 25 to 30 minutes or until chicken is fork tender and juices run clear.