Now mind you... this is how they did chicken back in the day. And today, we love the taste but most of us are more health conscious and opt out of vegetable shortening. Or they bake their fried chicken instead of frying it.
That said... I found her little recipe and her handwriting along the side that says step by step how to make it.
If you dare to make it... you'll fall in to deep abiding love. Maybe make this recipe once a year ?
1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
2 1/2 teaspoon salt, divided
2 cups all-purpose flour
1/2 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup buttermilk
2 cups vegetable shortening
Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic and cayenne pepper and black pepper; mix well. Place buttermilk in another shallow dish.
Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
In a large pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.