Southern Fried Chicken
- 4 - 6 large eggs
- 3 cups shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 (2 to 3 pound) whole chicken, cut into pieces
- The night before cut and wash chicken, place pieces on a large dripper pan (large cake pan) and cover with buttermilk. Let soak overnight.
- Heat the shortening in a large, dutch-oven or large cast iron skillet over medium-high heat. Beat eggs in large bowl. Pull chicken out of the buttermilk and dip in egg mixture.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.