Southern Fried Chicken

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Ingredients
1	whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast)
4 cups	water
3 tsp	salt
1 cup	butter milk
2	eggs
1 Tbsp	Season-all salt
1 cup	Flour
2 Tbsp	cornmeal
2 tsp	dried oregano
2 tsp	Season- all salt

Vegetable oil or shortening (for Frying)

Directions
1.) Soak chicken in water and salt at least 2 hours in the refrigerator.
2.) Mix buttermilk, eggs, and Season All and dip chicken pieces in this mixture.
3.) Combine 1 cup flour, 2 Tbsp cornmeal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
4.) Drop two pieces of dipped chicken in the bag at one time.
5.) Shake to coat
6.) Place on wire rack to rest
7.) Heat a shallow layer of oil or shortening to 360 degrees F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet. (I placed wax paper under the rack to catch any flour that falls off.)
8.) Place the chicken in the pan, trying not to crowd the pieces.
9.) Cover for the first 5 minutes
10.) Check the chicken
11.) When golden brown, turn
12.) Cover for the next 5 minutes
13.) Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
14.) Watch carefully, and don't allow it to get too dark.
15.) If it's frying too fast, reduce heat slightly.
16.) NOTE: The key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

Recipe uploaded with Shop'NCook for iPhone.

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