Southern Buttermilk Fried Chicken
Makes 4 servings
|2||cups all-purpose flour|
|1-1/2||teaspoons celery salt|
|1||teaspoon dried thyme|
|3/4||teaspoon black pepper|
|1/2||teaspoon dried marjoram|
|2||cups vegetable oil|
|3||pounds chicken pieces|
- Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl. Pour buttermilk into medium bowl.
- Heat oil in heavy, deep skillet over medium heat until oil reaches 340°F on deep-fat thermometer.
- Dip chicken in buttermilk, one piece at a time; shake off excess. Coat with flour mixture; shake off excess. Dip again in buttermilk and coat once more with flour mixture. Fry chicken, skin side down, 10 to 12 minutes or until browned. Turn and fry 12 to 14 minutes or until cooked through (170°F for breast meat; 180°F for dark meat). Drain on paper towels; repeat with remaining chicken.
Carefully monitor the temperature of the vegetable oil during cooking. It should not drop below 325°F or go higher than 350°F. Chicken may also be cooked in a deep fryer following the manufacturer's directions. Never leave hot oil unattended.
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