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

Gauthier
London - British Isles
by Tracy Tynan

london6.jpgIn our effort to downsize but continue to have fun, we scrambled together all our frequent flyer miles and managed to put together two return flights to London and Italy. Then, by making a small...

Read more...
Eating Around Ireland
London - British Isles
by Laura Johnson

irelandl.jpgIt's no secret that my best friend, Missy and I love to travel. We met 25 years ago in the parking lot of a Winn Dixie grocery store in Valdosta, Georgia. I was in college there and she was...

Read more...
Going South - Fast
Italy
by Michael Tucker

lunch-view-300x224.jpgThere are few more beautiful places in the world than the Amalfi Coast. Ancient villages vie with lemon groves for the prime real estate on the cliffs – with views that take you over the rooftops,...

Read more...
Main Street Bakery & Cafe
Colorado
by Haley Schultheis

mainstreetbakery.jpgIf there is one type of restaurant certain to make a list of things I adore, it’s a cozy bakery and café. There is a peaceful and neighborly feel about such a place. Yes, Tiffany’s is to Holly...

Read more...