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Simply Fried Chicken

I have so many fond memories of my mom making our favorite weekend supper of fried chicken. My sisters and I would take turns holding open the large paper bag that the chicken would be placed in after frying. There was hardly a night where all the chicken made it to the table and did not get eaten right out of the paper sack. Delicious!


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 30 minutes | Ready In: 40 minutes
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3 lb. whole fryer, cut into 8 pieces

2 c. buttermilk

1 tsp. dried parsley

1 tsp. dried thyme

1 tsp. paprika

1 tsp. cayenne pepper

Coating:

2 c. all purpose flour

2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1 tsp. garlic salt

1 tsp. freshly ground black pepper

vegetable oil for frying

salt and freshly ground pepper, as needed


Cooking Process:

In a large container; combine chicken with buttermilk, herbs and spices. Marinate overnight. In a large skillet or fryer; warm oil to read 325 degrees on fry thermometer. Place a cooling rack on a paper towel lined baking sheet; set aside. In a large ziplock bag; combine coating ingredients. Drain chicken and place in ziplock bag. Shake to coat pieces well with coating mixture. Shake off excess. Place in oil and fry on both sides, until dark golden brown and cooked through. 15 minutes for white meat and 20 minutes for dark meat pieces. Place chicken on cooling rack; allow excess oil to drain. Season as needed with additional salt as needed. Serves 4.

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