Buttermilk Fried Chicken

Recipe Ingredients

1		Fryer chicken - (3 lbs) - cut into pieces
2 cups	474ml	Buttermilk
6		Garlic cloves - smashed
1		Onion - sliced (large)
1 cup	110g / 3.9oz	Chopped mixed fresh herbs
		= (parsley, tarragon, thyme)
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Cayenne pepper
2 cups	125g / 4.4oz	Flour
1/4 teaspoon	1.3ml	Garlic salt
1/4 teaspoon	1.3ml	Onion salt
1/2 teaspoon	2.5ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	594g / 20oz	Solid vegetable shortening

Recipe Instructions

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken.

In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast-iron pan until 350 degrees.

Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A36) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.