Indulge in bold and decadent flavors...Enjoy delicious, home-cooked dishes
Thursday, August 26, 2010
I was not looking forward to making this Barefoot Bloggers recipe, only because I’ve been trying to eat healthier lately and watch my calories. In my attempt to keep this dish healthier, I used boneless skinless chicken, not quite sure if it would work. In the end, I just thought of this dish as a rare and special treat, and it was, (even with my skinless chicken)!
This dish wasn’t difficult but it did take some time to prepare, starting with a buttermilk bath, coating and frying the chicken, and finally baking in the oven. The chicken comes out beautifully golden brown, juicy and tender with a delightful crunchy coating. So tasty! Thanks to Vicki of My Fare Lady for choosing this recipe.
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.