Real Buttermilk Fried Chicken

Ingredients

• 1 (3 1/2-lb.) whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon Creole seasoning
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups all-purpose flour
• 9 cups shortening
• Garnishes: lemon wedges, fresh flat-leaf parsley

Preparation

1. 1. Place chicken in a large zip-top plastic freezer bag. Add buttermilk; seal and chill 2 hours.
2. 2. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with Creole seasoning and next 2 ingredients. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess.
3. 3. Melt shortening to depth of 11⁄2 inches in a Dutch oven or heavy-bottomed skillet at least 10 inches wide and 3 inches deep over medium-high heat; heat to 360°. Fry chicken, in batches, turning often, 15 to 20 minutes or until evenly browned and done. Drain on a wire rack over paper towels. Garnish, if desired.
4.