Buttermilk Fried Chicken

Ingredients

• 1 (3 pound) fryer, cut into pieces
• 2 cups buttermilk
• 6 cloves garlic, smashed
• 1 large onion, sliced
• 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 cups flour
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 1/2 teaspoon cayenne pepper
• Salt and pepper
• 3 cups solid vegetable shortening

Directions

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.