Buttermilk Country Fried Chicken

(6)
2 reviews.
  • 30 min prep time
  • 2 hr 30 min total time
  • 10 ingredients
  • 8 servings

Ingredients

Marinade

1
cup buttermilk
1
teaspoon ground red pepper (cayenne)
1/2
teaspoon salt
1
garlic clove, minced

Chicken

2
lb boneless skinless chicken breasts and/or thighs
3/4
cup all-purpose flour
2
tablespoons cornstarch
1
teaspoon dried thyme leaves
1
teaspoon paprika
Oil for frying

Directions

  1. 1 In large shallow nonmetal dish or large resealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate.
  2. 2 In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  3. 3 Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  4. 4 Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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