Buttermilk Country Fried Chicken - Bestrecipe005
Ingredients
Marinade
- 1 cup buttermilk
- 1 teaspoon ground red pepper (cayenne)
- 1/2 teaspoon salt
- 1 garlic clove, minced
Chicken
- 2 lb boneless skinless chicken breasts and/or thighs
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme leaves
- 1teaspoon paprika
- Oil for frying
- Prevent your
screen from going dark while you cook. - Place chicken pieces in a large resealable food storage bag. Add
all marinade ingredients and refrigerate at least 2 hours or overnight to
marinate. - In pie pan, mix flour and all remaining chicken ingredients
except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat. - Remove chicken pieces from marinade a few at a time, allowing
excess to drip off. Roll chicken in flour mixture until well coated. Add
chicken to hot oil in skillet, a few pieces at a time until all pieces are in
skillet. Cover; cook over medium-high heat 10 minutes or until deep golden
brown. Discard marinade. - Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or
until juice of chicken is clear when center of thickest part is cut (170°F for
breasts; 180°F for thighs). Drain chicken on several layers of paper towels.
Serve warm, or refrigerate and serve cold.
Base Recipe adapted from this SITE
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