The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.
Ingredients
Marinade
- 1cup buttermilk1
- teaspoon ground red pepper (cayenne)1/2
- teaspoon salt1
- garlic clove, minced
Chicken
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- 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
Steps Hide Images
- 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.
- 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.
- 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.
- 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.
Source:pillsbury.com
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