Buttermilk Herb Fried Chicken
Ingredients
2 cups buttermilk | ||
6 garlic cloves, smashed | ||
1 large onion, thinly sliced | ||
1 cup assorted chopped fresh herbs, such as thyme and parsley | ||
3 tsp paprika | ||
2 tsp cayenne pepper | ||
1 4 1/2 lb fryer chicken, cut into 8 pieces | ||
3 cups vegetable shortening or oil | ||
1 tbs garlic powder | ||
1 tbs onion powder | ||
kosher salt and black pepper to taste |
- Whisk first 6 ingredients in a large bowl. Add the chicken, cover and refrigerate for at least 8 hours.
- Melt vegetable shortening in a large cast iron skillet.
- Using a frying thermometer heat shortening to 325 degrees.
- Mix, flour, garlic powder, onion powder, and cayenne in a large brown paper bag and mix well to combine evenly.
- Drain chicken leaving some of the herbs still clinging.
- Season the chicken all over with salt and pepper.
- Working in 2 batches add the chicken to the bag, roll the top over to seal and shake well to coat the chicken. Let the chicken stand for 1 minute, then shake again.
- Fry the chicken in skillet until golden brown and cooked through, about 10-15 minutes per side. By covering the pan the chicken will cook faster.
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