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    St. Michael's Church's Fried Chicken


    Source of Recipe


    "Angel Food," St. Michael’s Episcopal Church in Brigham City, Utah

    List of Ingredients




    This home-style chicken, which is both fried and baked, is responsible for the success of countless fund raisers at St. Michael’s. The technique of soaking the chicken in salt water and then marinating it in buttermilk makes each piece juicy and flavorful.

    Recipe



    Place chicken in an extra-large bowl. Cover with lightly salted water. Cover and chill in the
    refrigerator for 3 hours. Drain. 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.

    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.

    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.

    Bake in a 375 degree 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 degrees F and
    inserted into chicken thighs and legs needs to register 180 degrees F). Makes 6 to 8 servings.

 

 

 

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