Buttermilk Fried Chicken with Fried Shallots & Sweet Pickles

Name: Buttermilk Fried Chicken with Fried Shallots & Sweet Pickles
Ingredients: One 3-4 pound chicken, cut up (or 8 pieces legs, thighs, breasts and wings); 2 cups buttermilk; 3 tablespoons AZ & Badia Lemon & Shallots seasoning; 4 cups all-purpose flour; 3 tablespoons sea salt; 2 tablespoons ground black pepper; 2 quarts rendered lard or canola oil (I personally like fried chicken that’s been cooked in rendered lard); 6 medium shallots, thinly sliced; Canola oil; 1 1/2 pounds cucumbers; 1 1/2 tablespoons kosher salt; 1 cup rice wine vinegar; 1 1/2 teaspoons mustard seeds, whole; 1 cup sweet onions, sliced thin; 1 cup granulated sugar; 1/2 cup cider vinegar; 1/4 cup light brown sugar; 1/2 teaspoon celery seeds

andrewzimmern.com

Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a coupl

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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Ingredients

One 3-4 pound chicken, cut up (or 8 pieces legs, thighs, breasts and wings)
2 cups buttermilk
3 tablespoons AZ & Badia Lemon & Shallots seasoning
4 cups all-purpose flour
3 tablespoons sea salt
2 tablespoons ground black pepper
2 quarts rendered lard or canola oil (I personally like fried chicken that’s been cooked in rendered lard)
6 medium shallots, thinly sliced
Canola oil
1 1/2 pounds cucumbers
1 1/2 tablespoons kosher salt
1 cup rice wine vinegar
1 1/2 teaspoons mustard seeds, whole
1 cup sweet onions, sliced thin
1 cup granulated sugar
1/2 cup cider vinegar
1/4 cup light brown sugar
1/2 teaspoon celery seeds