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Enjoy this recipe from 101 Stovetop Suppers.
Submitted by: Cyndi Little from Whitsett, NC
2-1/2 lbs. chicken
1 c. buttermilk
1 c. all-purpose flour
1-1/2 t. salt
1/2 t. pepper
oil for frying
Combine chicken and buttermilk
in a large bowl. Cover and refrigerate for one hour. Meanwhile, combine flour, salt and pepper in a large plastic zipping bag. Drain chicken, discarding buttermilk. Working in batches, add chicken to bag and toss to coat. Shake off excess flour and let chicken rest for 15 minutes. Heat 1/4 inch of oil in a large skillet over medium heat. Fry chicken in oil until golden on all sides. Reduce heat to medium-low; cover and simmer, turning occasionally, for 40 to 45 minutes, until juices run clear. Uncover and cook 5 minutes longer. Serves 4 to 6. | |
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Combine chicken and buttermilk
in a large bowl. Cover and refrigerate for one hour. Meanwhile, combine flour, salt and pepper in a large plastic zipping bag. Drain chicken, discarding buttermilk. Working in batches, add chicken to bag and toss to coat. Shake off excess flour and let chicken rest for 15 minutes. Heat 1/4 inch of oil in a large skillet over medium heat. Fry chicken in oil until golden on all sides. Reduce heat to medium-low; cover and simmer, turning occasionally, for 40 to 45 minutes, until juices run clear. Uncover and cook 5 minutes longer. Serves 4 to 6. |
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