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St. Michael's Church's Famous Fried Chicken

Source of Recipe


Hometown Cooking






List of Ingredients



• One 3-lb. whole chicken, cut up, or 3 lbs. meaty chicken pieces (breasts, thighs, and drumsticks)
  
• 4 cups buttermilk
  
• 1-1/2 cups all-purpose flour
  
• 2 tsp garlic salt
  
• 2 tsp paprika
  
• Salt
  
• Pepper
  
• 1/2 cup cooking oil
  






Instructions



1. Place chicken in an extra-large bowl. Cover with lightly salted water. Cover and chill in the refrigerator for 3 hours. Drain.
   
   
2. Place chicken pieces in a self-sealing plastic bag set in a large bowl. Pour buttermilk over chicken. Close bag. Marinate in the refrigerator for at least 8 hours or overnight. Drain chicken, discarding the buttermilk.
   
   
3. In a shallow dish, combine flour, garlic salt and paprika. Generously coat the chicken pieces with the flour mixture. Sprinkle chicken pieces with salt and pepper.
   
   
4. In a large skillet, heat the oil over medium-high heat. Fry the chicken pieces, half at a time, in the hot oil for 2 to 4 minutes, turning to brown evenly. Transfer browned chicken pieces to a 3-quart rectangular baking dish.
   
   
5. Bake in a 375° F oven for 35 to 45 minutes, or until chicken is tender and no longer pink (an instant-read thermometer inserted into chicken breast pieces needs to register 170° F, and inserted into chicken thighs and legs, needs to register 180° F.)
   
   Makes 6 to 8 servings.