Buttermilk Fried Chicken

By The Canadian Living Test Kitchen

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This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	344344 cal
pro	27 g27g pro
total fat	19 g19g total fat
sat. fat	5 g5g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	93 mg93mg chol
sodium	473 mg473mg sodium
% RDI:	-
calcium	22 calcium
iron	1111 iron
vit A	66 vit A
vit C	22 vit C
folate	1111 folate

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A crisp, flavourful coating holds this juicy, tender chicken, which is equally tasty hot or cold.

Ingredients

2 chickens (3 lb/1.5 kg each) or 6 lb (2.7 kg) chicken thighs or parts

2 onions, chopped

12 sprigs fresh thyme

2 cups (500 mL) buttermilk

1-1/2 cups (375 mL) all-purpose_flour

2 tbsp (25 mL) finely chopped fresh thyme (or 2 tsp/10 mL dried)

2 tsp (10 mL) salt

1 tsp (5 mL) each cayenne_pepper and coarsely crushed black_pepper

4 cups (1 L) shortening or canola_oil (approx)

Preparation

On cutting board and using kitchen shears, hold 1 of the chickens breast side down; cut off wing tips at first joint. Cut along both sides of backbone. Turn over; flatten with heels of hands. Turn chicken breast side down. With chef's knife, cut down centre of breast to divide in half. Cut off each leg; cut into thigh and drumstick pieces. Cut off wings; cut breast diagonally into 2 pieces. Trim all excess fat and loose skin. Repeat with remaining chicken.

Place chicken in large bowl; add onions, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, whisk flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, place on waxed paper-lined rimmed baking sheet; refrigerate until coating is set, at least 15 minutes or up to 1 hour.

Heat two 10- or 12-inch (25 or 30 cm) cast-iron skillets over medium heat. Divide 2 cups (500 mL) of the shortening evenly between skillets; heat until speck of flour mixture sizzles and browns. Place half of the chicken, fleshiest side down and in single layer, in skillets. Cover and fry, turning halfway through, until crisp, brown and juices run clear when chicken is pierced, about 18 minutes. Drain on paper towel-lined platter.

Strain melted shortening to remove any brown bits. If necessary, add enough of the remaining shortening to make 1 cup (250 mL) in each skillet; fry remaining chicken.

Source : Canadian Living Magazine: July 2003