Perfect Fried Chicken

Ingredients: 
 
2 1/2 lbs chicken pieces ( I use only skinless boneless chicken breasts, usually 2 or 3)
1/2 teaspoon salt
2 or 3 cups Crisco (or enough for 2 inch deep fat -- I use Crisco vegetable oil)
1/2 teaspoon black pepper
1 cup all purpose flour
2 cups buttermilk

Preparation:

Add the salt, pepper and flour to a zip lock bag (1 gallon works best)

Roll the chicken pieces in the buttermilk and then put them into the bag, shaking well until the chicken is totally coated with the seasoned flour mixture.  (I put them into the bag twice, the second time just before adding them to the frying pan.)

Add the shortening or oil to the skillet and heat it to 375 degrees.   When the oil reaches that temperature, put the coated chicken in the skillet and turn the heat down to medium.

Let it cook for about 17 minutes until golden brown on one side.   Flip the chicken over and let the other side cook for about 17  minutes also until golden brown.

Turn the heat down to low, cover the pan and cook for 10 more minutes or until the chicken is cooked through with no pink in the center.  (Important Note:   Don't leave the chicken in the buttermilk, just dip and then coat with flour.   Also make sure the oil is at least 375 degrees.)