Country Fried Chicken
A real country meal, and My dad's favoite meal,, Chicken, deviled eggs and a
potato salad, macaroni salad,and sliced bread spread with real mayo.
1 fryer chicken (3 pounds) or equivalent pieces
3/4 to 1 cup buttermilk
COATING:
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
Oil for deep-fat frying
Wash and pat dry chicken pieces with paper towel; place in large flat
dish. Pour buttermilk over chicken; cover, and allow to soak at least 1
hour or overnight in refrigerator.
Combine coating ingredients in double strength paper bag and shake
chicken pieces, one at a time, to coat well. Lay coated pieces on waxed
paper for 15 minutes to allow coating to dry (will cling better in
frying).
Meanwhile pour oil to depth of 1/2 in. in electric skillet and heat
to 350°-360°. Fry chicken, several pieces at a time, for about 3
minutes on each side. Be careful not to overcrowd. Reduce heat to
325°; cook chicken, turning occasionally, for 25-35 minutes or until
juices run clear and chicken is tender. Remove to paper towel-lined
platter. Yield: 4 servings.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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