Buttermilk Fried Chicken
Robyn Burton of Maryvale, Tennessee shared this classic recipe with us. She writes, "Delicious served fresh and hot...and for a picnic, there’s nothing better than cold fried chicken!"
Combine flour, herbs and seasonings in a shallow dish; pour buttermilk into a separate shallow dish. Dip chicken in buttermilk; turn in flour mixture to coat and set aside. Heat oil and shortening in a large skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden and juices run clear, about 35 to 45 minutes. Serves 6.