Country fried chicken

Yield: 6 servings

Measure 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

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

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