Classic Southern Fried Chicken

Serves 6 

2 small chickens, broken down

2 large eggs
1 cup buttermilk
2 cups all-purpose flour  
2 tablespoons seasoned salt, such as Lawry's
1 tablespoon fresh cracked black pepper
24 ounces Crisco 
1 stick of unsalted butter

Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper. Dredge the chicken in the seasoned flour.

Dunk chicken back in buttermilk mixture and back into flour mixture.
Transfer to the baking sheet.

In a 12-inch, cast-iron skillet, heat the Crisco and butter to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.