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.

Serves: 4



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