Saturday, August 30, 2008

Buttermilk Fried Chicken



This is one of our families favorite dinners. If you have rice or mashed potatoes on hand, it makes a meal in a jiffy, with the addition of fresh green beans. You can always do canned or frozen ones too if you're in a pinch and can't make it to the store. I am really picky when it comes to my chicken - so I completely trim and de-yuck my breasts no matter what I am making. I love being able to customize the chicken to my families liking. This is what works best for us. You may want more spice or seasoning. Some may prefer less salt. It really is versatile and the base of a simple, easy-peasy basic fried chicken recipe. If your chicken is cut into strips or nuggets, you don't have to bake them in the oven. But when we do larger chicken breasts, I always bake to make sure they're done. You can take the whole pan you fried them in and place it in the oven, or you can move them to a foil-lined cookie sheet and use the pan for making some homemade gravy.


6 boneless, skinless chicken breasts (trimmed)
2 cups whole milk
2 tablespoons vinegar
2 tablespoons minced garlic
3 teaspoons garlic salt (3 for flour)
2 teaspoons fresh ground pepper (1 for milk and 1 for flour)
3 teaspoons onion powder (for flour)
1 teaspoon chili powder (for flour)
2 teaspoons or so paprika (for flour)
2 tablespoons parsley
3 cups all-purpose flour
2 cups Crisco or vegetable oil



Directions

1. In large bowl or baking dish, combine milk, vinegar, and minced garlic. Add garlic salt (or regular salt if you're not as into the garlic as our family) and fresh ground pepper. Add chicken. Let soak for about 30 minutes, or overnight if you prefer.

2. In a large, shallow bowl, whisk flour with 2 tablespoons garlic salt and remaining 2 teaspoons paprika. Dredge the chicken breasts in flour mixture, one at a time, making sure to coat evenly.

3. In a 12-inch large skillet (or other heavy-bottomed pan), heat oil to 350 degrees.

4. Carefully add pieces of chicken. Cook for 12 minutes; turning chicken gently with tongs, ONCE during the cooking process. Cook until a nice light/golden brown, and then, if using an oven-safe pan - move to oven and bake at 350 for about 25 minutes - or transfer to a cookie sheet before baking.

0 people who like this:

Post a Comment