"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buttermilk Fried chicken Recipe

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This recipe for Buttermilk Fried chicken, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Groskopf
Added: Wednesday, May 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 boiler-fryer chicken (cut-up)
1 c. buttermilk
1 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
cooking oil for frying

Directions:
Directions:
Place chiken in large flat dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine flour, salt, and pepper in double-strength paper bag. Drain chicken pieces; toss chicken pieces one at a time in flour. Shake off excess; place on waxed paper for 15 minutes to dry. Heat oil in lg. skillet and brown. Cover and simmer turning occasionally for 40-45 minutes or until tender and juices run clear. Uncover and cook 5 minutes longer.

 

 

 

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