Labontefan
09-07-2000, 06:53 PM
Buttermilk Fried Chicken
6 to 8 chicken breast halves (or a whole frying chicken, cut up)
2 cups flour, divided
salt and pepper to taste
1 cup buttermilk
oil for frying
Place 1/2 cup flour in a large, heavy plastic bag with chicken and shake to coat. Place the remaining flour, salt and pepper in a flat dish. Place buttermilk in another flat bowl. Remove each piece of chicken from the bag, dip in buttermilk and roll in seasoned flour. Place on a piece of waxed paper, not touching, and allow to stand a few minutes. Repeat with each piece of chicken. In a heavy pan, place about an inch of oil and heat until a sprinkle of flour sizzles when dropped in. Place chicken in the pan in a single layer and continue to cook over medium high heat about 10 minutes or until the bottom is browned. Turn and brown other side. When fully brown, remove to a dish covered with paper towels to drain. Serve hot, warm or cold.
This makes a thick crust on the chicken. If you like a thinner crust, do not use the buttermilk. Instead, beat an egg in a cup of milk. Toss the chicken with a little of the flour just as above. Season the remaining flour as above. Dip the chicken into the egg-milk mixture and roll in the seasoned flour and fry as above. If you want an even thinner crust, simply roll the chicken in seasoned flour and fry.
6 to 8 chicken breast halves (or a whole frying chicken, cut up)
2 cups flour, divided
salt and pepper to taste
1 cup buttermilk
oil for frying
Place 1/2 cup flour in a large, heavy plastic bag with chicken and shake to coat. Place the remaining flour, salt and pepper in a flat dish. Place buttermilk in another flat bowl. Remove each piece of chicken from the bag, dip in buttermilk and roll in seasoned flour. Place on a piece of waxed paper, not touching, and allow to stand a few minutes. Repeat with each piece of chicken. In a heavy pan, place about an inch of oil and heat until a sprinkle of flour sizzles when dropped in. Place chicken in the pan in a single layer and continue to cook over medium high heat about 10 minutes or until the bottom is browned. Turn and brown other side. When fully brown, remove to a dish covered with paper towels to drain. Serve hot, warm or cold.
This makes a thick crust on the chicken. If you like a thinner crust, do not use the buttermilk. Instead, beat an egg in a cup of milk. Toss the chicken with a little of the flour just as above. Season the remaining flour as above. Dip the chicken into the egg-milk mixture and roll in the seasoned flour and fry as above. If you want an even thinner crust, simply roll the chicken in seasoned flour and fry.