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