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COUNTRY FRIED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      3 lb Fryer (or equivalent pieces)      1/2 ts Onion powder
    3/4 c  (to 1 cup) buttermilk               1 tb Paprika
           Coating:                          1/4 ts Ground sage
  1 1/2 c  (to 2 cups) flour                 1/4 ts Ground thyme
  1 1/2 ts Salt                              1/8 ts Baking powder
    1/2 ts Pepper                                   Oil for frying
    1/2 ts Garlic powder                  
 
  Wash and pat dry chicken with paper towel; place in large flat dish. Pour
  buttermilk over chicken; cover, and allow to soak at least 1 hour of
  overnight in refrigerator.  Combine coating ingredients in double strength
  paper bag and shake chicken pieces, one at a time, to coat well. Lay coated
  chicken pieces on waxed paper for 15 minutes to allow coating to dry (will
  cling better).  Meanwhile, pour oil to depth of 1/2" in electric skillet
  and heat to 350-360 degrees.  Fry chicken, several pieces at a time, for
  about 3 minutes on each side.  Be careful not to overcrowd. Reduce heat to
  325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or
  until juices run clear and chicken is tender. Remove to paper towel-lined
  platter.
  

 

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