Prep. time: 10 minutes
Soaking and waiting time: 30 + 20 minutes
Cooking time: Under 30 minutes

Preparing the chicken

1. Soak the chicken for 30 minutes in the buttermilk; drain it;
2. place the flour, salt and pepper in a bag; add the chicken pieces; close the bag and shake until the chicken pieces are well coated with the flour (add more flour as needed - shake 3 or 4 pieces at a time);
3. place on a rack and let dry 20 minutes;
4. in a large high-sided pot, heat the shortening;
5. place the chicken pieces in the fat and cook for several minutes on each side until golden;
6. reduce the heat; cover and cook for 20-30 minutes until the chicken is cooked;
7. remove the lid; cook the chicken on high heat for two more minutes on each side so that it regains its crispiness; remove from the pan; place on paper towels.

Making the corn fritters

1. In a small bowl, combine the corn, eggs and flour; season with salt and pepper;
2. heat a small knob of butter (and/or oil) in a frying pan;
3. place a few spoonfuls of the mixture into the pan, flattening them out to form little cakes;
4. let brown for about 2 minutes; turn and brown on the other side; place on paper towels.