|3½ pounds||Chicken; (1 whole chicken)|
|1 teaspoon||Kosher salt|
|½ teaspoon||Freshly ground black pepper|
|1½ quart||Vegetable oil|
In a soup kettle bring two inches of water to a boil. Place a rack over the water, setting the chicken on top. Cover the pot and steam the chicken until it is almost cooked, approximately 15 to 18 minutes. Remove the chicken from the pot and cool. Cut into 8 serving pieces. In a medium bowl whisk the egg and buttermilk together. In a separate bowl, combine the flour, salt and pepper. Marinate the chicken in the buttermilk mixture for a few minutes; remove from the buttermilk and then dredge in the seasoned flour. In a large skillet or Dutch oven heat oil to 365 degrees. Fry the chicken in batches, if necessary, for approximately 7 minutes. Turn chicken and fry till golden brown about 7 minutes more. Remove the chicken and place onto paper towels and drain. Serve immediately. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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