"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Buttermilk Fried Chicken Recipe

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This recipe for Buttermilk Fried Chicken, by , is from Young Women's Christian Council Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
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Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb) fryer cut up
2 cups buttermilk
1 large onion sliced
1/4 chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups canola oil

Directions:
Directions:
Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Plain yogurt instead of buttermilk works just as well.) Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil. Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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