Picnic Basket Buttermilk Fried Chicken
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again
2
Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them
3
Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible
4
Preheat the oven to 375 degrees F
5
Remove the chicken from the buttermilk and season both sides with salt and pepper
6
Place the beaten eggs and flour in separate shallow bowls
7
Dredge the chicken pieces first in the flour, then the egg, and then the flour again
8
In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke
9
Fry the chicken for 2 minutes on each side, until the skin is golden brown
10
Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through
11
Serve warm immediately, or store in the refrigerator for the next day's picnic