oftt

Buttermilk Fried Chicken

by Jan Emamian
Print Email

My great-grandmother used lard instead of the oil to fry her chicken. 

2½ pounds frying chicken
2½ cups all-purpose flour
1½ tablespoons dry dill weed
1½ teaspoon salt
¼ teaspoon pepper
2½ cups buttermilk


Directions:

Rinse chicken and pat dry: set aside.  Fill skillet to no more than half its depth with oil.  Heat oil to 325°F.  In a bowl, combine flour, dill, salt and pepper.  Fill another bowl with buttermilk.  Place chicken, one piece at a time, in buttermilk; shake excess liquid.  Roll in flour mixture; shake excess flour.  Dip again in buttermilk and flour mixtures.  Fry chicken in small batches, skin side down, for 10-14 minutes.  Rotate and fry 12-15 minutes longer or until juices run clear.  Let stand for 7 minutes before serving.   

 

(Jan Emamian) 

 

restaurant news

Adams Avenue Grill - San Diego
Southern California
by Kitty Kaufman

Adams Ave 3The whole Friday night crowd is out in University Heights. Good thing we reserved at Adams Avenue Grill. This is really something: they start at 8 am and serve lunch until 2 and open at 5 for...

Read more...
Seiyo Sushi and Wine Shop
Boston
by Kitty Kaufman

seiyo sushi-barSeiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...

Read more...
The Nickel Diner
Los Angeles
by Emily Pudalov

mjmemorial.jpgLast week, I had two major disappointments. I did not win the ticket lottery to attend Michael Jackson’s funeral at the Staples Center and the red velvet doughnut at the Nickel Diner in Downtown...

Read more...
sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...