Crispy Buttermilk Fried Chicken

Steps to Make It - Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.

Steps to Make It - Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.

Steps to Make It - Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.

Steps to Make It - Combine the seasoned flour ingredients in a shallow pan and stir to blend.

Steps to Make It - Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)

Steps to Make It - Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.

Steps to Make It - Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.