BUTTERMILK COUNTRY FRIED CHICKEN

Buttermilk Country Fried Chicken

Ingredients

Marinade

1. 1 cup buttermilk
2. 1 teaspoon ground red pepper (cayenne)
3. 1/2 teaspoon salt
4. 1 garlic clove, minced

Chicken

1. 2 lb boneless skinless chicken breasts and/or thighs
2. 3/4 cup all-purpose flour
3. 2 tablespoons cornstarch
4. 1 teaspoon dried thyme leaves
5. 1 teaspoon paprika Oil for frying

Steps

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.

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