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    Best Pan-Fried Chicken


    Source of Recipe


    My Own Personal Collection

    Almost anyone I know loves fried chicken, and who can resist an incredibly easy recipe that produces great chicken?


    List of Ingredients


    • 1/4 cup dijon mustard
    • 2 cup all purpose flour
    • 1/2 tsp. black pepper
    • 2 cups buttermilk
    • 3 1/2 lb. fryer chicken, cut into 8 pieces
    • 1/2 cup honey mustard, as needed
    • 2 tsp. salt
    • 2 cups vegetable oil


    Instructions


    1. Rinse the chicken and pat dry. Blend the buttermilk, mustard, salt, and pepper in large bowl. Add the chicken pieces, turn to coat the pieces evenly and let marinate for 2-3 hours, or over night in the refrigerator.
    2. Remove chicken from the marinade and let it drain briefly on a wire rack placed over a baking sheet. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the seasoned flour. Transfer to a clean baking sheet. Refrigerate for 30 minutes.
    3. Preheat the oven to 350 F. Pour oil into a cast iron or heavy skillet to a depth of half an inch and warm over medium heat. When the oil is hot, add the chicken pieces a few at a time. Fry, turning frequently, until the chicken is evenly golden brown, about 7 minutes.
    4. As the chicken is browned, transfer it to a clean wire rack set over a baking sheet. Bake the chicken in the oven for 30 to 40 minutes, until fully cooked.
    5. Blot the chicken with paper towels to absorb the extra oil. Serve hot, warm or cold, with honey mustard on the side.


    Final Comments


    Yield: 8 pieces
 

 

 

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