Buttermilk Country Fried Chicken for the weekend...

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade.

The crisp crust has a delicious hint of thyme.



1 cup Farmer's All Natural Buttermilk

1 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1 garlic clove, minced


2 lb boneless skinless chicken breasts and/or thighs

3/4 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon dried thyme leaves

1 teaspoon paprikaOil for frying


1. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate. 2. In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat. 3. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat10 minutes or until deep golden brown. Discard marinade. 4. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold. Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk




350 S Pearl Street

Denver, CO 80209




Tel: 303-778-1495



  • Instagram
  • Facebook

©2019 by Yooreka Social