Welcome, what would you like to do?

COUNTRY FRIED CHICKEN

COUNTRY FRIED CHICKEN Lovina J. Yoder 1 3 lb. fryer chicken or equivalent pcs. ? to 1 C. buttermilk Wash and pat dry chicken pieces with paper towel; place in large flat dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator. COATING: 1 ? to 2 C. all purpose flour 1 ? tsp. salt ? tsp. pepper ? tsp. garlic powder ? tsp. onion powder 1 T. paprika ? tsp. ground sage ? tsp. ground thyme ? tsp. baking powder Cooking oil (for frying) Combine coating ingredients in double strength paper bag and shake chicken pieces, 1 at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying). Meanwhile, pour oil to depth of ? ” skillet and heat to 350? to 360?. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325?; cook chicken, turning occasionally, for 25 to 35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter.

COUNTRY FRIED CHICKEN was last modified: by

Write a Review