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