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My Mother-in-Law's Buttermilk Fried Chicken  Recipe

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This recipe for My Mother-in-Law's Buttermilk Fried Chicken , by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Mendez
Added: Sunday, February 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6-8 assorted chicken pieces
1 c. buttermilk
1 c. flour
3 T. grated parmesan cheese
1 tsp. parsley flakes
Seasoning salt or paprika
Salt and pepper
Cooking oil, such as canola oil

Directions:
Directions:
In a bag or bowl, marinate the chicken pieces in the buttermilk for at least 30 minutes and up to several hours or more.
Pour enough oil into a large frying pan so that the oil is about 1 1/2 inches deep. Heat the pan over a medium/medium-high flame.
Combine the dry ingredients in a bowl.
Dip the chicken pieces in the flour mixture, making sure each piece is fully coated.
When the oil in the frying pan is hot, carefully place each piece of chicken into the pan. Don't crowd the chicken in the pan, but do two batches instead if necessary.
Cook chicken for about six minutes. Then turn pieces and cook for six minutes more. Place pieces on paper towel to drain excess oil.
Arrange chicken pieces on a baking sheet, and finish cooking in a 350 degree oven for about 30 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
3 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My mother-in-law, Mary Ann McCoy, taught me this recipe, and everyone in the family loves it. The buttermilk helps give it a nice crust, and the parmesan cheese adds a little bit of extra flavor. What I like best about this recipe is that you can finish it off in the oven, making it easier to tend to other things.

 

 

 

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