Country fried chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer (or equivalent pieces) |
| ¾ | cup | (to 1 cup) buttermilk |
| Coating: | ||
| 1½ | cup | (to 2 cups) flour |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Onion powder |
| 1 | tablespoon | Paprika |
| ¼ | teaspoon | Ground sage |
| ¼ | teaspoon | Ground thyme |
| ⅛ | teaspoon | Baking powder |
| Oil for frying | ||
Directions
Wash and pat dry chicken with paper towel; place in large flat dish.
Pour buttermilk over chicken; cover, and allow to soak at least 1 hour of overnight in refrigerator. Combine coating ingredients in double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated chicken pieces on waxed paper for 15 minutes to allow coating to dry (will cling better). Meanwhile, pour oil to depth of ½" in electric skillet and heat to 350-360 degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side.
Be careful not to overcrowd. Reduce heat to 325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter.
Serves: 4 From: Reminisce Magazine