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BUTTERMILK BRINED-FRIED CHICKEN
A Better Homes & Gardens recipe
Printed from THEGUTSYGOURMET.NET
• 3 cups buttermilk
• 1/3 cup coarse salt
• 2 tablespoons sugar
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup buttermilk
• Cooking oil
1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt,
and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for
2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in
shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to
350º degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will
drop; maintain temperature at 325º degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no
longer pink (170º degrees F for breasts; 180º degrees F for thighs and drumsticks), and coating is
golden, turning once.
Drain on paper towels. Keep fried chicken warm in a 300º degree F oven while frying remaining chicken
Makes 6 servings.
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