Buttermilk Fried Chicken
4 (2 pounds) large chicken thighs 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour 2 tablespoons vegetable oil. divided 1 1/4 cups buttermilk 4 bunches green onions, cut into 3" Method 1. Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. 2. Heat 1 tablespoon oil in large skillet over high heat. 3. Add chicken and cook until golden on all sides, 5 to 8 minutes. 4. Remove chicken, discarding excess oil. 5. Return skillet to heat and add buttermilk, scraping pan with wooden spoon to loosen any brown bits. 6. Add chicken, skin side up. 7. Reduce heat, cover, and simmer until chicken is tender and juices run clear, 15 to 20 minutes. 8. Meanwhile, heat remaining oil in another skillet over high heat. 9. Add green onions and toss to coat. 10. Cook until golden, 2 to 3 minutes. 11. Season to taste. 12. Transfer chicken and green onions to warm serving platter. 13. Pour remaining juices into blender and pulse until smooth. 14. Serve with chicken. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
