1 fryer chicken cut-up into pieces. (Ask your butcher to cut-up the fryer).
2 cups buttermilk
1/2 cup of Walt Garrison Rub.
2 cups flour for dredging.
Prepare a pie pan with the buttermilk and a pie pan with the flour. Mix 1/2 cup of Rub to 2 cups of flour. Melt about 1/8 inch of shortening in a 12 inch iron skillet or heavy fry pan. Heat shortening to 325 degrees. Do not heat more than 325 degrees. A good way to tell if the shortening is ready for frying is to drop just a pinch of flour into the shortening. If it sizzles away quickly it is ready. Coat the chicken pieces in the buttermilk and then dredge through the flour.
Place chicken skin side down into the pan. Put thighs in the center and breast and legs around the edge of the pan. Make sure all pieces are sizzling. Cook chicken until golden brown on each side. It will take approximately 11 minutes on each side. Internal temperature should be 180 degrees when done. Watch the shortening to make sure it isn’t frying the chicken too quick. A common mistake when first learning to fry chicken is too fry the chicken to fast. If the shortening gets too hot the chicken will be golden brown on the outside but not completely cooked on the inside.
When done, place the chicken pieces on a rack over a cookie sheet to drain. If you need to hold the chicken before serving, place foil loosely over the chicken pieces while draining. Enjoy!