Buttermilk Fried Chicken Recipe
1 (3 pound) fryer, cut into pieces
rn2 cups buttermilk
rn1 large onion, sliced
rn1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
rn1/2 teaspoon paprika
rn1/2 teaspoon cayenne pepper
rn2 cups flour
rn1/2 teaspoon garlic salt
rn1/2 teaspoon onion salt
rn1 teaspoon cayenne pepper
rnSalt and pepper
rn2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)rnrn2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) until a pinch of flour starts to sizzle when dropped in the hot oil (About 350°F).rnrn3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.rnrnBe careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.rnrn4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.rnrnServes 4.
