KFC Chicken (Kenny Fried Chicken)

Remove skin from all of the chicken pieces. Place chicken in a Ziploc bag. Whisk together the buttermilk and egg and pour into the bag over the chicken. Place in the refrigerator and allow the chicken to marinate in the mixture for 1 – 3 hours.

When ready to prepare the chicken for frying, mix together flour, pepper and salts in a large bowl that you can easily dredge the chicken in. Heat shortening in a large frying pan on medium heat. (If two cups are not enough for your pan, add more shortening so that when chicken is placed in the pan, it is half-immersed in the oil.)

While oil is heating, place chicken and buttermilk mixture in another bowl next to the flour mixture. Check the oil. Oil should be hot enough so that the chicken fries nicely upon placing it in the pan. Heat should never get above the medium setting. NEVER allow oil to get so hot that it’s a hard, loud, sputtering fry.

When oil is ready, take each piece of chicken and dredge it in flour, pressing the flour mixture into the chicken until completely covered. Place each dredged piece in the pan, largest pieces in the middle, smaller pieces on the outside. When all are in the pan, place a lid on the pan, turn the heat down to a low heat (just below a medium setting on your stove), and allow chicken to fry slowly and steadily. Watch carefully. Do not allow oil to get too cool, or too hot. It should fry continuously and consistently on a nice low-medium heat.

When chicken is a golden brown (about 20 minutes), flip the pieces and fry the other side for another 15 -20 minutes. Test the legs and thighs with a meat thermometer. Meat temperature should read 165 degrees and juices should run clear. When done, place the chicken on paper towels to soak up some of the oil, and serve with your favorite side dishes.