buttermilk chicken serves 4 - 6 Must be prepared ahead of time.
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) .
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grape seed oil, canola oil, or peanut oil
1.
Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs,
paprika, and cayenne pepper.
2.
Drain in colander, leaving some herbs on chicken. In a large paper or plastic bag, mix flour with
seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet until a pinch of flour
starts to sizzle when dropped in the hot oil (About 350°F)
3.
Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan
and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces
over and fry for another 10-12 minutes, again until golden brown.
4.
Remove chicken from pan drain off excess oil. Add more salt and pepper to taste.
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buttermilk chicken serves 4 - 6 Must be prepared ahead of time.
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) .
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grape seed oil, canola oil, or peanut oil
1.
Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs,
paprika, and cayenne pepper.
2.
Drain in colander, leaving some herbs on chicken. In a large paper or plastic bag, mix flour with
seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet until a pinch of flour
starts to sizzle when dropped in the hot oil (About 350°F)
3.
Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan
and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces
over and fry for another 10-12 minutes, again until golden brown.
4.
Remove chicken from pan drain off excess oil. Add more salt and pepper to taste.
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