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Fried Chicken


YIELD 4  ACTIVE TIME 15 min TOTAL TIME 1 hr

INGREDIENTS

  • 1 small chicken, approx. 2-3 lbs, broken down into 10 pieces, breast cut in half
  • 1/2 gallon buttermilk
  • 2 Tbsp thyme leaves
  • 1 Tbsp tarragon leaves
  • 6 cloves garlic
  • 2 shallots
  • 1 Tbsp fennel seed
  • 1 Tbsp mustard seed
  • 1/2 tsp ground black pepper

 

INSTRUCTIONS

Add all ingredients – except the chicken – in a blender and puree until smooth. Place chicken in a Ziploc bag with marinade and store in refrigerator overnight. Fill a medium-sized sauce pot with enough of your favorite oil for frying; bring the oil to 350 degrees.

Cook in frying oil 7-8 minutes or until golden brown and cooked all the way through. Tip to check for doneness: Poke a paring knife into the chicken close to the bone then lightly place the flat side of the knife to your chin. If it’s hot to the touch, the chicken is cooked.



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