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Buttermilk Fried Chicken

Buttermilk Fried Chicken
YIELDS
4 servings

Marinate the chicken overnight. Comes together quickly for dinner, but doubles the next day cold for lunch. Serve with ‘slaw and biscuits.

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Ingredients

3
lb(s) whole chicken, or, chicken, thighs, or parts
1
onion, chopped
6
sprigs fresh thyme, (or 1 tsp dried)
1
cup buttermilk
1
cup all purpose flour
1
Tbsp finely chopped fresh thyme, (or 1 tsp dried)
1
tsp salt
½
tsp each cayenne pepper, and, coarsely, ground, black, pepper
2
cup shortening, or, canola, oil
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Directions

Step 1

With kitchen shears and holding chicken on cutting board breast side down, cut off wing tips at first joint. Cut along both sides of backbone. Turn over; flatten with heels of hands. Turn chicken over; with chef’s knife, cut along centre of breast to divide in half. Cut off each leg; at joint, cut into thigh and drumstick pieces. Cut off wings; cut breast diagonally into 2 pieces. Trim all excess fat and loose skin.

Step 2

Place pieces in 8-inch square glass baking dish. Add onion, thyme sprigs and buttermilk; turn to coat chicken evenly. Cover and marinate in refrigerator for at least 2 hours or for up to 1 day. Remove from marinade, shaking off excess. Set chicken aside on large plate. Discard marinade.

Step 3

In large bowl, whisk together flour, thyme, salt, cayenne and black pepper. Press chicken, 1 piece at a time, into flour mixture, coating completely. Place on waxed paper–lined baking sheet, keeping pieces separate. Refrigerate for 15 minutes.

Step 4

Heat 2 large (10- or 12-inch) cast-iron skillets over medium heat. Divide shortening between skillets; heat until pinch of flour mixture dropped in skillet sizzles and browns. Place breast and wings in 1 skillet in single layer, fleshiest side down; place dark meat thighs and drumsticks in the other skillet.

Step 5

Cover and fry until crisp and brown on bottom, about 9 minutes, adjusting heat as necessary to avoid burning. Turn, cover and fry until crisp and brown on all sides and juices run clear when pierced, about 9 minutes. Drain on paper towel–lined platter.

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