Daly Fried Chicken

The easy secret to this irresistible fried chicken? Simply soak overnight in buttermilk before coating and frying ’em up to juicy perfection!

2 1/2 lbs. dark meat chicken pieces 1 qt. buttermilk 5 eggs 2 tsp. kosher salt 1 tsp. pepper 4 cups all-purpose flour Vegetable shortening

In large baking dish, soak chicken in buttermilk, covered, in refrigerator overnight.

When ready to fry, set up a station near stove: Whisk together eggs, 1 tsp. salt and 1/2 tsp. pepper in shallow dish. Whisk together flour and remaining 1 tsp. salt and 1/2 tsp. pepper in another shallow dish.

Melt enough vegetable shortening in cast-iron skillet over medium-high until melted shortening is about 1" deep in skillet; heat to 325°F.

Remove chicken from buttermilk, allowing most of buttermilk to drip back into bowl. Dredge in flour mixture; dip in egg mixture and dredge again in flour mixture. Carefully place chicken in hot oil in skillet. Fry until golden and cooked through with an internal temperature of about 170°F, about 15 minutes, turning halfway through cooking time. Remove chicken. Place on baking sheet lined with paper towels to drain.

Servings: 6. Cals.: 565. Protein: 35 g. Fat: 21 g. (6 g. saturated). Chol.: 249 mg. Carbs.: 54 g. Sodium: 645 mg. Fiber: 2 g. Sugar: 1 g. Kitchen time: 1 hour. Total time: 1 hour + overnight.