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Buttermilk Country Fried Chicken

Buttermilk Country Fried Chicken

Chicken is what’s for dinner! Versatile and inexpensive, ordinary chicken can be turned into something extraordinary with just a few simple ingredients and some imagination.

  • Total Time: 2:40
  • Yield: 8 1x

Ingredients

Units Scale

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
  • 1 teaspoon paprika
  • Oil for frying

Instructions

  1. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
  2. 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.
  3. 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.
  4. 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.

Notes

  • Ground red pepper, or cayenne pepper, nicely spices this fried chicken. Add more, if you like.
  • Cold fried chicken is a summertime favorite. Prepare this recipe the night before, cover and refrigerate it. The next day, pack the chicken in the cooler with potato salad and fresh fruit to take to a family picnic. Don’t forget the lemonade and iced tea.

Find it online: https://goingmywayz.com/buttermilk-country-fried-chicken/