Buttermilk Fried Chicken Recipe
Ingredients
2 Washington fryers, cut up (or use 4-5 lbs. parts)
1 c. flour mixed with 1 1/2 t. salt and 1/2 tsp. pepper
Oil or shortening for frying
Directions
Buttermilk Marinade: Combine 2 c.
buttermilk with 1/2 tsp.
onion salt, 1/2 tsp.
Worcestershire sauce and 1 tsp.
crushed tarragon.
Set aside.
Rinse chickens, pat dry and place in a large, fairly deep mixing bowl.
Add marinade, turning chicken pieces to coat well.
Cover bowl with foil and refrigerate 4 hours or overnight.
To fry, put seasoned flour in pie pan.
Remove chicken from marinade with tongs, drip off excess and coat with flour mixture.
Heat oil in large skillet (or use 2) and brown chicken slowly, being careful not to overcrowd pan.
When browning is complete, reduce heat, cover pan(s) and cook chicken slowly about 1 hr.
or until done.
buttermilk with 1/2 tsp.
onion salt, 1/2 tsp.
Worcestershire sauce and 1 tsp.
crushed tarragon.
Set aside.
Rinse chickens, pat dry and place in a large, fairly deep mixing bowl.
Add marinade, turning chicken pieces to coat well.
Cover bowl with foil and refrigerate 4 hours or overnight.
To fry, put seasoned flour in pie pan.
Remove chicken from marinade with tongs, drip off excess and coat with flour mixture.
Heat oil in large skillet (or use 2) and brown chicken slowly, being careful not to overcrowd pan.
When browning is complete, reduce heat, cover pan(s) and cook chicken slowly about 1 hr.
or until done.
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