BUTTERMILK FRIED CHICKEN
By Gloria Pitzer, as seen in… Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, p. 97).
INGREDIENTS:
2 (2½- to 3-lb each) broiler-fryer chickens, cut up
2 cups all-purpose flour
2 cups buttermilk
Cooking oil
INSTRUCTIONS:
Season chicken with salt and pepper. Coat with some of the flour then dip in buttermilk. Coat again with remaining flour. Pour oil into deep skillet – to depth of 1¼ inches – and heat to 350°F. Regulate heat so that chicken fries at 325°F.
Fry a few pieces at a time, in hot oil, until tender (12 to 15 minutes), turning once [about halfway through]. Drain well. Serve hot or chilled. Makes 8 servings.
See also…
Mondays & Memories of My Mom – Labor Day Celebrations, Americana Style
