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Tuesday, January 14, 2014

Buttermilk Fried Chicken

Based on Art Smith, Table Fifty-Two






























After I made this, I was told by my husband, and his brothers, which are all my immediate taste testers, that this was the best dish I had made to date.  And, I have to admit, it was a-mazing!  Granted, if you add the buttermilk biscuits, mashed potatoes and green beans, you should only eat this meal once a year, if that, but this is my southern diva coming out...

Note: I have a step by step process of cutting the chicken in another post.

1 (3 1/2-pound) chicken, cut into 8 pieces

Place chicken in medium bowl and add:

2 cups buttermilk
1 teaspoon salt

Stir well and refrigerate for 1 hour.

Add enough:

Vegetable oil

to a deep large skillet to create a depth of 1 inch. Heat over medium-high heat to 360 degrees (use a deep-frying thermometer or an electric frying pan).

Mix:

1 cup self-rising flour
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

in a shallow bowl. Remove dark meat from buttermilk; shake to remove excess, and roll in flour to coat. Shake off excess flour and place in hot oil.

Cook over medium-high heat, turning occasionally, until golden brown and cooked through (about 15 minutes). Adjust heat as needed so that oil bubbles steadily around the chicken -- it shouldn't brown too quickly. Drain on paper towels.

Reheat oil to 360 degrees. Repeat with breasts and wings, cooking for about 15 minutes. Serve chicken hot or at room temperature, within 2 hours of cooking.

Ingredients
1 (3 1/2-pound) chicken, cut into 8 pieces
2 cups buttermilk
1 teaspoon salt
Vegetable Oil
1 cup self-rising flour
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder


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