Scott's Recipe

Buttermilk Country Fried Chicken

Category: Chicken

***Marinade***
1 cup buttermilk
1 teaspoon ground red cayenne pepper
1/2 teaspoon salt
1 clove garlic, minced
***Chicken***
2 pounds boneless skinless chicken breast halves and/or thighs
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
oil, for frying


1. In large shallow nonmetal dish or large resealable food storage plastic bag, combine all marinade ingredients; mix well. Add chicken pieces and turn to coat. Refrigerate at least 2 hours or overnight to marinate.
2. In pie pan, combine flour and all remaining chicken ingredients except oil; mix well. Heat about 1/2 inch oil in 12 inch skillet over medium-high heat until hot.
3. 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 for 10 minutes or until deep golden brown. Discard marinade.
4. Uncover skillet. Turn chicken; cook an additional 5 to 8 minutes or until chicken is fork-tender and the juices run clear. Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.