PICNIC FRIED CHICKEN RECIPE


Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 3/4 to 1 cup buttermilk
COATING:
  • 1-1/2 to 2 cups 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 a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels.

Recipe source: tasteofhome

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