Buttermilk & Herb Fried Chicken

My son, Lachlan, loves to eat pretty much any type of chicken fried up, heck, who doesn't?  I've fried a lot of chickens in my life but I like this one cause of it's real down home comfort food feel to it.  The key is the heat.  Too hot and it will burn before the inside is cooked all they way through.  Not hot enough and your chicken will be golden brown and raw in the middle.  I use the best of both worlds and start with hot heat and then go low and slow.  Buttermilk helps keep the chicken moist, even if you overcook it a bit so I always recommend you marinade your chicken for at least 5 hours.  Overnight would be best.  And the best part isn't when the chicken comes out of the fryer piping hot...It's the midnight snackin' you get right out of the fridge!

For the Chicken:

1 - 3 1/2 Lbs Fryer Chicken, Cut into 10 Pieces

1 Qt Buttermilk

2 Cups All-purpose Flour

2 Cups Shortening

1 Cup Frank's Red Hot Sauce

1 Yellow Onion, Peeled and Sliced

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Sage

1 Sprig of Fresh Rosemary

2 Tbs Lemon Pepper Seasoning

1 Tsp Kosher Salt

More Kosher Salt and Freshly Ground Black Pepper to Taste

In a large glass or plastic dish, combine the buttermilk, hot sauce, herbs, kosher salt and 1 tablespoon of the lemon pepper seasoning.  Add the chicken and place in the fridge to marinade overnight.  After the chicken has had a chance to soak, take it out about 1/2 hour before cooking so it can come to room temperature.  Pour flour and remaining lemon seasoning into a large dish or container, mix well to combine.  Place a large cast iron skillet over medium high heat, add shortening.  Meanwhile take chicken a couple pieces at a time and dredge in seasoned flour, shake off excess, and place on a plate to sit till shortening is melted and at around 350 degrees.  This will take about 10 minutes so it will give the flour a chance to adhere to the chicken.  Place the chicken skin side down in hot oil and fry for about 3 to 5 minutes.  Turn chicken over and fry for another 3 to 5 minutes.  Reduce heat to medium low and cook for 10 ot 12 minutes, flip the chicken over and finish cooking for 10 to 12 minutes more.  Remove chicken pieces from shortening and drain on paper towels or a paper bag and seasoning with more kosher salt and pepper.  Serve hot.