MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Fried Chicken
 Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
      Yield: 4 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      2 c  Buttermilk or plain yogurt;
           - thinned with a little milk
      1 lg Onion; sliced
    1/4 c  Mixed fresh herbs; chopped
    1/2 ts Paprika
    1/2 ts Cayenne pepper
      3 lb Chicken thighs & drumsticks,
           - bone-in, skin-on

MMMMM---------------------TO FRY THE CHICKEN--------------------------
      2 c  Cooking oil
      2 c  A-P flour
    1/2 ts Garlic salt
    1/2 ts Onion salt
      1 ts Cayenne pepper
           Salt & fresh ground pepper
 
  Marinate The Chicken In Buttermilk Mixture:

  Combine the buttermilk, sliced onion, herbs, paprika, and cayenne
  in a large bowl. Place the chicken pieces in the buttermilk mixture
  and coat completely. Cover and marinate overnight (at least 8 hours).
  
  Drain The Chicken:

  Place chicken pieces in a colander and drain the excess buttermilk
  mixture.
  
  Coat The Chicken Pieces With Flour:

  In a large sturdy paper or plastic bag, mix flour with garlic salt,
  onion salt, cayenne, salt, and pepper. Place chicken pieces into
  bag with flour mixture and shake until thoroughly coated.
  
  Heat The Oil In Thick-Bottomed Pan:

  Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron,
  stainless steel, or anodized aluminum-something that can take the
  heat) on medium high heat until a pinch of flour starts to sizzle
  when dropped in the hot oil (but not so hot that the pan is
  smoking), about 350 F/175 C. Remember when working with hot oil,
  always have a pan lid close by.
  
  Fry The Chicken:

  Working in batches, add the chicken pieces to the hot oil in the
  pan and fry on one side for 10 to 12 minutes, until golden brown,
  and then use metal tongs to turn the pieces over and fry for
  another 10 to 12 minutes, until golden brown. Cook about 5 pieces
  at a time, making sure not to crowd the pan. Repeat until all the
  pieces are cooked.
  
  Be careful to keep the oil hot enough to cook the chicken
  thoroughly, but not so high that it burns the batter.
  
  Place Chicken On Rack To Drain Excess Oil:

  Use tongs to remove chicken from pan. Place on a rack over a cookie
  sheet or broiling pan for the excess oil to drain. Add more salt
  and pepper to taste. Let cool about 10 to 15 minutes before serving.
  
  Recipe by Elise Bauer
  
  Recipe FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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