| Buttermilk Fried Chicken
MARINADE
2 cups buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1 teaspoon Dried Tarragon
CHICKEN
1 Frying chicken; cut in
1 cup Flour
1 teaspoon Salt
1/2 teaspoon Black Pepper
Oil, for frying
Instructions:
MARINADE: Combine all ingredients. Place chicken pieces in a gallon zipper bag. Add marinade, turning pieces to coat well. Refrigerate 4 hours to overnight. CHICKEN: Put seasoned flour in pie pan. Remove chicken from marinade with tongs, drip off excess and coat with flour mixture. Heat oil in two large skillets and brown chicken slowly, being careful not to overcrowd pans. When browning is complete, reduce heat, cover pans and cook chicken slowly about 1 hour or until done. NOTES: The buttermilk marinade contributes a unique flavor and added tenderness to the chicken. I found this on an online recipe exchange list back in the mid 1980s. Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998 |
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