"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fried Chicken Recipe

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This recipe for Fried Chicken, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/3 cups buttermilk
2 tablespoons salt
One 3 1/2 pound whole chicken, cut into eight pieces
3 cups flour
2 teaspoons baking powder
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon pepper
1/2 teaspoon garlic powder
oil for the deep fryer

Directions:
Directions:
The secret to the best fried chicken is keeping the oil at the correct temperature by using a thermometer, you can be sure the oil is the right temperature before adding the chicken. After frying the chicken, keep it warm in a 200 F oven while the rest of the pieces are cooked.

In a large mixing bowl, whisk together 2 cups buttermilk and salt. Place chicken pieces in bowl, turning to coat all pieces. Cover well and refrigerate for one hour.

In a medium bowl, whisk together flour, baking powder, thyme, basil, oregano, pepper and garlic. Add the remaining 1/3 cup buttermilk. Using your fingers, rub the buttermilk into the flour mixture evenly until it resembles course, wet sand.

Dip each piece of chicken into the flour coating, turning to coat evenly. Shake chicken gently to remove excess flour. Place pieces on a wire rack over a baking sheet.

Heat oil in deep fryer to 375 F. Place chicken pieces in hot oil, 3 pieces at a time. Fry for 10 to 12 minutes. Check for even browning. At this time the oil should be about 300 F. Fry until a deep golden brown. Transfer chicken to a clean wire rack lined with paper towels. Let stand 5 minutes to drain and serve.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I got this recipe from www.chefscatalog.com/recipe

 

 

 

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