Butter Milk Chicken

Buttermilk Fried Chicken

INGREDIENTS

3 pcs cut up chick bone in

1 cup buttermilk

¼ cup onion, sliced

TT chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

TT teaspoon paprika

TT teaspoon cayenne pepper

1 cup all-purpose flour

TT garlic salt

TT onion powder

TT cayenne pepper

TT Salt and pepper

¼ cup Oil

METHOD

1 Soak chicken in buttermilk with onions, herbs, paprika, and cayenne pepper.

2 Drain in colander, leaving some herbs on chicken. In a hotel pan, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.  Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.   Remove chicken from pan.  Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.