Buttermilk Country Fried Chicken
Crispy breading covers succulent marinated chicken breasts or thighs, creating satisfying home-cooked buttermilk fried chicken that rivals the recipe of your favorite restaurant chain.
Ingredients
Marinade
1 cup buttermilk
1 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1garlic clove, minced
Chicken
2 lb boneless skinless chicken breasts and/or thighs
3/4c up all-purpose flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
Oil for frying
Instructions
- Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
- In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
- Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
- Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
more informations please visit: https://www.pillsbury.com/recipes/buttermilk-country-fried-chicken/f5ec3deb-cc1b-41fb-83eb-941d5a95d10f
