Buttermilk Fried Chicken

Recipe Ingredients

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2 cups	474ml	Marinade
1/2 teaspoon	2.5ml	Buttermilk
1/2 teaspoon	2.5ml	Garlic powder
1 teaspoon	5ml	Worcestershire sauce
1		Dried tarragon chicken
1 cup	62g / 2.2oz	Frying chicken - cut in serving piece
1 teaspoon	5ml	Flour
1/2 teaspoon	2.5ml	Salt
		Black pepper
		Oil - for frying

Recipe Instructions

MARINADE: Combine all ingredients. Place chicken pieces in a gallon zipper bag. Add marinade, turning pieces to coat well. Refrigerate 4 hours to overnight.

CHICKEN: Put seasoned flour in pie pan. Remove chicken from marinade with tongs, drip off excess and coat with flour mixture. Heat oil in two large skillets and brown chicken slowly, being careful not to overcrowd pans. When browning is complete, reduce heat, cover pans and cook chicken slowly about 1 hour or until done.

Source:
Monica Pefley - Fidonet National Cooking Echo

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