4 boneless skinless chicken breasts
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F.

Drain chicken in a colander. Liberally season chicken with PIG N PIG DRY RUB AND SEASONING. Dredge chicken in flour and shake off excess.

Place chicken into the pan.

The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil.
Fried Chicken

We are finally getting around to posting some delicious recipe's that go with Pick n' Pig rub. If you fancy yourself a culinary master and want to submit your recipe that uses Pick n' Pig please email it, and we will post it if we try it and like it.