Fried Chicken with Buttermilk **** 7-3-19 Outstanding
By á-1009
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Ingredients
- Marinade/Dip:
- 2 cups buttermilk
- 2 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/2 teaspoon white pepper
- 2 tablespoons crushed garlic
- 1 whole chicken, cut into pieces
- Mix together, add chicken, marinate over night.
- Flour Mix:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoons paprika
- ½ teaspoons salt
- ½ teaspoons dried thyme
- 1/4 teaspoons freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon baking powder
- 1 1/2 tablespoons brown sugar
- 1/2 tsp. ground dried sage
Details
Preparation
Step 1
2 cups vegetable/peanut oil for frying
After chicken has marinated overnight, heat oil in skillet to 375 - 400. Needs to be hot to brown nicely. Remove chicken, one at a time, from marinade and dip chicken in flour mix, repeat flour and dip. Cook in oil, turn to brown evenly.
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