posted by mrsmcmud 06-05-100 8:57 PM
Martha's web site from May 19, 2000.
Fried Chicken - Serves 4
3 tbsp. coarse salt, plus more for seasoning
2 to 3 lb. chicken, cut into 8 pieces
3 cups nonfat buttermilk
3 tbsp. Tabasco (optional)
1 1/2 cups sifted all purpose flour
Freshly ground black pepper to taste
2 pounds vegetable shortening
In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.
Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover and refrigerate at least 8 hours and up to overnight.
Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.
Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.
Heat vegetable shortening in a deep 12 inch pot over medium-high heat to 350 Degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.