Crunchy Buttermilk Chicken Recipe
Ingredients
1 broiler-fryer
2 1/2 cups buttermilk
1 cup flour
1 1/2 teaspoons salt
1/2 teaspoon leaf rosemary, crumbled
1/4 teaspoon pepper
Shortening or vegetable oil
Directions
1. Cut chicken into serving-size pieces.
2. Four 1/2 cup of the buttermilk into a shallow dish. Combine flour, salt, rosemary and pepper in a plastic bag.
3. Dip chicken pieces in buttermilk; shake in flour mixture to coat well. Dip again in buttermilk and flour mixture to build a thick coating. Place chicken pieces on wire rack for 15 minutes to allow coating to set Reserve remaining flour mixture.
4. Melt enough shortening, or pour enough oil, into a large heavy skillet with a cover to 1/2 inch depth. Place over medium heat. When a few drops of water sizzle when flicked into the hot fat, add the chicken pieces skin-side down. Cook slowly, turning once, 20 minutes, or until chicken is golden.
5. Reduce heat; cover skillet. Cook 30 minutes longer, or until chicken is tender. Remove cover for last 5 minutes for a crunchy crust. Place chicken on platter; keep hot
6. Pour off all fat into a cup. Return 2 tablespoons to skillet; blend in 3 tablespoons of the reserved flour mixture; cook, stirring constantly just until bubbly. Gradually add remaining 2 cups buttermilk; continue cooking and stirring, scraping to loosen brown bits in pan, until gravy is thickened and bubbles 1 minute. Taste; season with additional salt and pepper, if you wish. Spoon over chicken.
2. Four 1/2 cup of the buttermilk into a shallow dish. Combine flour, salt, rosemary and pepper in a plastic bag.
3. Dip chicken pieces in buttermilk; shake in flour mixture to coat well. Dip again in buttermilk and flour mixture to build a thick coating. Place chicken pieces on wire rack for 15 minutes to allow coating to set Reserve remaining flour mixture.
4. Melt enough shortening, or pour enough oil, into a large heavy skillet with a cover to 1/2 inch depth. Place over medium heat. When a few drops of water sizzle when flicked into the hot fat, add the chicken pieces skin-side down. Cook slowly, turning once, 20 minutes, or until chicken is golden.
5. Reduce heat; cover skillet. Cook 30 minutes longer, or until chicken is tender. Remove cover for last 5 minutes for a crunchy crust. Place chicken on platter; keep hot
6. Pour off all fat into a cup. Return 2 tablespoons to skillet; blend in 3 tablespoons of the reserved flour mixture; cook, stirring constantly just until bubbly. Gradually add remaining 2 cups buttermilk; continue cooking and stirring, scraping to loosen brown bits in pan, until gravy is thickened and bubbles 1 minute. Taste; season with additional salt and pepper, if you wish. Spoon over chicken.
