Ingredients Jump to Instructions ↓

  1. 1 fryer chicken (3 lbs) or equivalent pieces

  2. 3/4 to 1 c buttermilk


  4. 1 1/2 to 2 c all-purpose flour

  5. 1 1/2 t salt

  6. 1/2 t pepper

  7. 1/2 t garlic powder

  8. 1/2 t onion powder

  9. 1 Tb paprika

  10. 1/4 t ground sage

  11. 1/4 t ground thyme

  12. 1/8 t baking powder

  13. Cooking oil for frying

Instructions Jump to Ingredients ↑

  1. Wash and pat dry chicken pieces with paper towel; place in large flat dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator. Combine coating ingredients in a double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to dry (will cling better in frying). Meanwhile pour oil to depth of 1/2 inch in an electric skillet (or if you don't have one) use a regular or iron 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 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Yield: 4 servings


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