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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a Golden Oldie recipe for meI've used it any number of times, both for leisure time picnics and as part of a meal I pack and take out to the field for my grain farmer. I enjoy cooking, especially giving a recipe a couple of tries and adjusting it or throwing it out. I always remember back to the way Mom or Grandma used to do things when I'm in the kitchenthe memory inspires me! Ingredients:
1 broiler/fryer chicken (3 pounds), cut up |
3/4 to 1 cup buttermilk |
coating: |
1-1/2 to 2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 tablespoon paprika |
1/4 teaspoon ground sage |
1/4 teaspoon ground thyme |
1/8 teaspoon baking powder |
oil for frying |
Directions:
1. Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.
2. Combine coating ingredients in large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).
3. In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm. Yield: 4 servings.
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