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Home -> Main Dishes -> Poultry
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Old Fashioned Skillet Fried Buttermilk Chicken
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 cups cold water 1/2 cup coarse salt 3 pounds bone-in chicken pieces 4 cups buttermilk 1 1/2 cups all purpose flour 1/4 cup cornstarch 2 tbsp. potato flour or starch 1 tsp. salt 1/2 tsp. pepper 1 pound lard or solid vegetable shortening 1/2 cup butter 4 ounces sliced smoked bacon
Directions
Stir together water and coarse salt in a large bowl until salt is dissolved. Add chicken pieces, turning to coat. Cover and refrigerate chicken 4 hours, turning occasionally.
Drain chicken well. Place buttermilk in a large bowl. Add drained chicken pieces and turn gently to coat. Cover and refrigerate chicken 4 hours, turning occasionally.
Whisk together flour, cornstarch, potato flour, salt and pepper in a large bowl. Working 1 piece at a time, remove chicken from the buttermilk and dredge in the flour mixture. Transfer coated chicken to a rack. Melt together lard or shortening and butter in a large skillet over medium heat. Skim any foam off the top. Add bacon and fry until crisp. Discard bacon. Increase heat to medium high. Working in batches, add chicken to the skillet and fry about 10 to 12 minutes per side until cooked through. Drain fried chicken on paper towels and serve.
Serves 4.
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