Buttermilk Country Fried Chicken - Bestrecipe005

Ingredients

Marinade 

  • 1 cup buttermilk
  • 1 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1 garlic clove, minced

Chicken

  • 2 lb boneless skinless chicken breasts and/or thighs
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme leaves
  • 1teaspoon paprika
  • Oil for frying
  1. Prevent your
    screen from going dark while you cook.
  2. Place chicken pieces in a large resealable food storage bag. Add
    all marinade ingredients and refrigerate at least 2 hours or overnight to
    marinate.
  3. In pie pan, mix flour and all remaining chicken ingredients
    except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  4. Remove chicken pieces from marinade a few at a time, allowing
    excess to drip off. Roll chicken in flour mixture until well coated. Add
    chicken to hot oil in skillet, a few pieces at a time until all pieces are in
    skillet. Cover; cook over medium-high heat 10 minutes or until deep golden
    brown. Discard marinade.
  5. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or
    until juice of chicken is clear when center of thickest part is cut (170°F for
    breasts; 180°F for thighs). Drain chicken on several layers of paper towels.
    Serve warm, or refrigerate and serve cold.

 Base Recipe adapted from this SITE


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