More Than Bargains

Best-Ever Fried Chicken March 20, 2008

1 cut-up broiler-fryer chicken (about 3 1/2 lb)

1 1/2 cups buttermilk

3/4 cup flour

1 1/2 tsp salt

1/2 tsp each~ pepper and dried thyme3 cups oil for frying

•  Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.
• Drain chick in a colander; discard buttermilk.  Don’t pat chicken dry.
• In a clean plastic bag, combine flour, salt, pepper and thyme.  Add several pieces of chicken, seal bag and shake to coat well.  Remove chicken to a plate.  Repeat with remaining chicken.
• Heat oil in 1 large or 2 medium-size heavy skillets over meduim heat until hot but not smoking.  Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown.  Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through.  Drain on paper towels.

Now I didn’t say it was the healthiest but is sure is GOOD!