Southern Fried Chicken
4 fresh bone-in, skin-on chicken half-breasts (approximately 1 lb. each), halved
2 C. self-rising flour
2 T. kosher salt
1 T. white pepper
2 t. paprika
1 pint buttermilk
Solid vegetable shortening for deep-frying, approximately 6 cups.
Put the chicken into a deep bowl. Season with 1/2 T. of the salt and 1 t. of the pepper. Add the buttermilk. Cover and refrigerate for 30 minutes.
While the chicken is soaking, thoroughly combine the flour, the remaining 2 T. salt, 2 t. white pepper and the paprika in a quart-sized resealable plastic bag. Set aside.
Transfer the chicken to a sheet pan and let air-dry for 20 minutes.
Begin heating the shortening in large cast-iron skillet until it reaches 325° F.
When the oil is ready, add one chicken half-breast at a time to the seasoned flour. Lightly coat with flour and carefully place skin-side down in the hot oil. Cook for 10 minutes, then turn and cook for 10 minutes longer. Give the chicken two more turns, approximately 5 minutes on each side. Fry until the juices run clear and the meat inside is no longer pink.