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Good Ol' Buttermilk Fried Chicken

Source of Recipe


Better Homes and Gardens, April 2002






List of Ingredients



• 3 pounds small meaty chicken pieces, skinned (drumsticks, thighs, and/or breast halves)
  
• 1-1/2 tsp salt
  
• 1-1/2 cups buttermilk
  
• 1-1/4 cups all-purpose flour
  
• 2 tsp paprika
  
• 1/2 tsp pepper
  
• 2 eggs, beaten
  
• 4 cups cooking oil
  
• 1 recipe Vinegar Splash or malt vinegar
  






Instructions



1. If desired, remove skin from chicken. Place chicken pieces in a self-sealing plastic bag set in a large bowl. Sprinkle chicken with 1/2 teaspoon of the salt. Pour buttermilk over chicken. Seal bag. Marinate in the refrigerator for 30 minutes or overnight, turning bag occasionally to coat chicken.
   
   
2. Drain chicken, reserving 1/2 cup of the buttermilk. In a shallow dish combine flour, paprika, the remaining 1 teaspoon salt, and pepper. In another shallow dish, combine the eggs and the reserved buttermilk. Coat chicken with the flour mixture, then dip in egg mixture, then dip in flour mixture again. Place chicken pieces on a tray; set aside while oil heats.
   
   
3. In a 12-inch electric skillet, heat 1/2-inch of oil (about 3 cups) to 350° F (about 10 to 15 minutes). Carefully add chicken to the skillet. Reduce temperature setting to 325° F. Cook, uncovered, for 10 minutes. Turn chicken and cook 10 to 12 minutes more or until golden and chicken is no longer pink (internal temperature should be 180°). Drain on paper towels. Transfer chicken to a serving platter. Sprinkle with Vinegar Splash or malt vinegar.
   
   Makes 6 servings.
   
   ..............
   
   VINEGAR SPLASH
   
   In a bowl, whisk together 1/2 cup cider vinegar, 1 tablespoon snipped fresh cilantro, and several dashes of bottled hot pepper sauce.