Picnic-fried chicken

4 servings

Ingredients

Quantity Ingredient
1 cup Buttermilk
1 tablespoon Pepper
2 pounds Chicken pieces
½ cup Flour
Oil for frying

Directions

PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or baking dish. Remove skin from chicken and place chicken in buttermilk.

Cover and refrigerate 3 hours, turning once. Place flour on plate.

Remove chicken from buttermilk, pat dry and dr Fill large, heavy skillet with 1-inch oil. When hot, add chicken without crowding and fry, turning once, until golden on both sides. You may have to fry in batches. Remove pieces as they are done and drain on paper towels.

Arrange chicken on rack in roast Bake 10-to-15 minutes or until chicken is well done. Let chicken cool to room temperature before refrigerating or packing into picnic hamper.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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