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Categories:Viewed: 34 - Published at: 2 months ago
Ingredients
- 2 c. Buttermilk
- 1/2 tsp Garlic Pwdr
- 1/2 tsp Worcestershire sauce
- 1 tsp Dry Tarragon
- 1 x Frying chicken, cut in serving piece
- 1 c. Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper Oil, for frying
Method
- MARINADE: Combine all ingredients.
- Place chicken pcs in a gallon zipper bag.
- Add in marinade, turning pcs to coat well.
- Chill 4 hrs to overnight.
- CHICKEN: Put seasoned flour in pie pan.
- Remove chicken from marinade with tongs, drip off excess and coat with flour mix.
- Heat oil in two large skillets and brown chicken slowly, being careful not to overcrowd pans.
- When browning is complete, reduce heat, cover pans and cook chicken slowly about 1 hour or possibly till done.
- NOTES : The buttermilk marinade contributes a unique flavor and added tenderness to the chicken.
- I found this on an online recipe exchange list back in the mid 1980's.
