Sunday, July 13, 2014

Fried Chicken

  • 2 1/2 cups buttermilk
  • 2 tablespoons salt
  • 4 pounds chicken legs and thighs
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4-5 cups canola oil
Combine buttermilk, salt, and chicken pieces in large zip lock bag.  Let chicken marinate in buttermilk mixture, in the refrigerator, 2-4 hours.

Combine flour, baking powder, thyme, pepper, garlic powder in a shallow bowl or pie plate.  Mix well.

Working in batches, dredge chicken in flour, shake excess, rest on wire rack. Repeat this process so all chicken pieces have been dredged twice.

Heat oil to 375.  Fry chicken a couple pieces at a time. Cover. Turn as needed. Uncover after 8-10 minutes.  Continue cooking 6-8 minutes (may vary depending on size of pieces, pan, oil temp...)

Finish in oven if necessary. Serve with Hushpuppies

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