Buttermilk Country Fried Chicken

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 8

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
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    8%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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