| Buttermilk Fried Chicken |
| Makes 6 servings.
Ingredients: 1 1/2 cups buttermilk 2 tablespoons garlic powder 3 3/4 teaspoons salt, divided 1 1/2 teaspoons ground black pepper 3 whole chicken legs, cut into leg and thigh pieces 6 chicken breast halves with skin and ribs 1 1/2 cups all purpose flour 2 teaspoons chili powder 3 cups (about) canola oil Directions: Mix buttermilk, garlic powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight. Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. |
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