Buttermilk Fried Chicken
Source of Recipe
Marla
List of Ingredients
Buttermilk Fried Chicken
2 chickens (3 lb/1.5 kg each) or 6 lb (2.7 kg) chicken thighs or parts
2 onions, chopped
12 sprigs fresh thyme
2 cups (500 mL) buttermilk
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (25 mL) finely chopped fresh thyme (or 2 tsp/10 mL dried)
2 tsp (10 mL) salt
1 tsp (5 mL) each cayenne pepper and coarsely crushed black pepper
4 cups (1 L) shortening or canola oil (approx)Recipe
On cutting board and using kitchen shears, hold 1 of the chickens breast side down; cut off wing tips at first joint.
Cut along both sides of backbone.
Turn over; flatten with heels of hands.
Turn chicken breast side down.
With chef's knife, cut down centre of breast to divide in half.
Cut off each leg; cut into thigh and drumstick pieces.
Cut off wings; cut breast diagonally into 2 pieces.
Trim all excess fat and loose skin.
Repeat with remaining chicken.
Place chicken in large bowl; add onions, thyme sprigs and buttermilk, turning chicken to coat.
Cover and marinate in refrigerator for 2 hours. (Make-ahead:
Refrigerate for up to 24 hours.)
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