Buttermilk Country Fried Chicken

The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.

Ingredients

Marinade

• 1cup buttermilk1
• teaspoon ground red pepper (cayenne)1/2
• teaspoon salt1
• garlic clove, minced

Chicken

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1. 2
2. lb boneless skinless chicken breasts and/or thighs
3. 3/4
4. cup all-purpose flour
5. 2
6. tablespoons cornstarch
7. 1
8. teaspoon dried thyme leaves
9. 1
10. teaspoon paprika
11. Oil for frying

Steps Hide Images

1. 1
2. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
3. 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.
4. 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 heat 10 minutes or until deep golden brown. Discard marinade.
5. 
   
6. 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.

Source:pillsbury.com