This Buttermilk Fried Chicken has got to be the BEST CHICKEN I’ve ever eaten! You start off this delicious chicken recipe by soaking it in the buttermilk, along with the herbs. It then goes into the refrigerator for at least 8 hours.
Once that’s done you drain the chicken, then place it in a paper bag with the spices. At that point you are ready to fry it up. And get ready to indulge into the best chicken ever.
Here’s what you need:
1 (3 pound) fryer, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper
3 cups solid vegetable shortening
I love the fact that it has cayenne pepper…that will give it the kick you want, in the buttermilk section …and also in the flour section. This is what I like, something with a kick, and I hope you will too!!!
Thank to Tanya Holland and the Food Network for this delicious chicken recipe, which I’m going to make for my family this weekend. Thanks again!! Be sure to head over to The Food Network now to get the full instructions. Enjoy!
