Extreme
08-24-2009, 01:05 PM
Southern - Style Fried Chicken
For the breading:
1c+ Flour
1-1/2 tsp. Dried sage
1 tsp. Dried thyme
1tsp Dried oregano
½ tsp Ground cumin
1 Tblspn Salt
½ tsp. Black pepper
Combine ingredients in a paper bag and mix well.
For the chicken:
1 fryer chicken cut or
8 to 10 pieces (legs thighs)
1 cup buttermilk
Place chicken in a zipper top bag, add buttermilk,woosh around to cover all pieces and refrigerate for 1 hour.
To Cook
Take chicken from buttermilk, shake off excess and place several pieces at a time into the paper bag of flour, mix and shake to coat. Repeat until all are coated.
Fry chicken, in batches, in a heavy skillet with about ½ inch of oil heated to 350. Cook chicken turning as necessary to avoid over browning. Drain on crumpled paper towel.
Enjoy
Troy Conner
Extreme Roasters
For the breading:
1c+ Flour
1-1/2 tsp. Dried sage
1 tsp. Dried thyme
1tsp Dried oregano
½ tsp Ground cumin
1 Tblspn Salt
½ tsp. Black pepper
Combine ingredients in a paper bag and mix well.
For the chicken:
1 fryer chicken cut or
8 to 10 pieces (legs thighs)
1 cup buttermilk
Place chicken in a zipper top bag, add buttermilk,woosh around to cover all pieces and refrigerate for 1 hour.
To Cook
Take chicken from buttermilk, shake off excess and place several pieces at a time into the paper bag of flour, mix and shake to coat. Repeat until all are coated.
Fry chicken, in batches, in a heavy skillet with about ½ inch of oil heated to 350. Cook chicken turning as necessary to avoid over browning. Drain on crumpled paper towel.
Enjoy
Troy Conner
Extreme Roasters