"The belly rules the mind."--Spanish Proverb

Crispy Fried Chicken Recipe

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This recipe for Crispy Fried Chicken, by , is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat D'Amico

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken thighs
1-1/2 cups buttermilk
1 cup flour
1 tsp. paprika
1 tsp. onion powder
1 tsp. celery salt
1/2 tsp. pepper

Directions:
Directions:
Season 3 lbs. chicken thighs with salt.
Combine Chick and 1-1/2 cups Buttermilk in a bowl.
Refrigerate for at least 3 hours
Mix one cup flour, 1 tsp. paprika, 1 tsp. onion powder, 1 tsp. celery salt and 1/2 tsp. pepper in a bowl.
Drain chicken and pat dry.
Coat chicken in flour mixture.
Pour vegetable oil into a 12 inch cast iron skillet to a depth of 1/4 inch.
Heat oil until a piece of chicken sizzles when lowered into the oil.
Fry chicken in batches - don't crowd the pan - until done - about 20-30 minutes per batch; turning occasionally and covering skillet for first 15 minutes.
Drain on paper towels.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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