Shelly's Recipe

BUTTERMILK FRIED CHICKEN

Category: Chicken

1 (3 lb) fryer, cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a tsp each of the dried herbs.
1/2 tsp paprika and cayenne pepper

2 cups flour
1/2 tsp garlic salt and onion salt
1 tsp cayenne pepper
Salt and pepper
2 cups canola or peanut oil

Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.

Drain in colander, leaving some herbs on chicken. In a large paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).

Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Serves 4.