PREP TIME: 15 hours, mostly unattended
COOKING TIME 40 minutes
TOTAL TIME: 16 hours
1 whole chicken cut into pieces
1.5 cups salt
3 cups buttermilk
1 cup flour
3 tbsp Herky Perky
1/2 cup butter
1 cup shortening
Sprinkle the salt all over the chicken, toss, and refrigerate for 2 hours. Rinse well. Mix the buttermilk and onions in a big bowl and add the chicken. Cover with cling wrap. Refrigerate overnight. Drain each piece and dredge in the flour/Herky Perky mix. Set the dredged pieces on a cookie sheet, cover with a paper towel, and let them "dry out" for 1/2 hour. Heat the butter and shortening, fry the chicken till it's golden. Keep warm at 250, or bake at 350 if the pieces are too pink inside.
Serve with Alliyum Hush Puppies because f*k skinny jeans! Adapted from Ruth Reichl's Tender at the Bone.