Posted by Peggy on June 28, 2013
*Tastes in sodium vary. And the longer the meat sits in the rub, the more sodium flavor it will carry. You may want to reduce the sodium in the recipe, if desired, especially if the chicken sits in the rub over 12 hours.
**Make sure the pieces are similarly sized and not too large; otherwise the chicken will burn before the meat is cooked through. Select chicken (particularly the breast) insuring the skin totally covers the flesh. I use air-chilled chicken: 4 medium-sized split breasts, and 4, medium-sized thighs I always select chicken from a full-service counter as I can't inspect chicken that is pre-packaged and make specific requests.
***Full fat buttermilk makes the skin darken too soon. If you can’t find lowfat, mix 1/2 cup 2% milk with 1/2 cup buttermilk.
****I use a non-hydrogenated all vegetable shortening
Number of servings (yield): 4-6 (8 pieces)
Time to rest in rub: 10-24 hours
Fry time: 35-45 minutes