Fried Chicken

Delicious home style fried chicken with great flavor.

Serves 4

1 (2 1/2 to 3 pound) chicken, rinsed, patted dry, cut into 8 serving pieces, and, if necessary, large pieces halved
1/2 cup plus 1 1/2 teaspoons kosher salt
3 cups well-shaken buttermilk
2 onions, thinly sliced
1 cup all-purpose flour
1/2 teaspoon cayenne
1 teaspoon cracked black pepper
2 cups vegetable shortening
1 stick (8 tablespoons) unsalted butter

Put chicken in a bowl and sprinkle evenly with 1/2 cup kosher salt. Cover with plastic wrap and refrigerate for 1 hour.

Combine buttermilk and onions in a large bowl. Rinse chicken well and add to buttermilk. Marinate, covered and refrigerated, for at least 8 hours.

Put flour, cayenne, cracked pepper, and remaining 1 1/2 teaspoons salt in a paper or plastic bag and shake to combine well. Remove 1 piece of chicken from buttermilk, shake off excess liquid, put in a bag, and shake to coat well. Transfer to a sheet of wax paper. Coat remaining chicken, one piece at a time, in same manner. Let chicken air-dry for 30 minutes.
Preheat oven to 200 degrees F.

Heat shortening and butter in a 12-inch heavy skillet, preferably cast-iron, over moderately high heat until hot but not smoking. Add one third of chicken pieces, cover, reduce heat to low, and cook for 10 minutes. Turn chicken over and cook, covered, until juices run clear when meat is pierced with a sharp knife, about 8 minutes for breast or 12 minutes for legs and thighs. Transfer chicken to paper towel-lined platter to drain and keep warm in oven. Cook remaining chicken pieces in 2 batches in the same manner.