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Best-ever fried chicken Recipe


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     Best-ever fried chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 cut-up broiler-fryer chicken (about 3 1/2 lb)
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp salt
12 tsp each pepper and dried thyme
3 c. oil for frying

Put chicken and buttermilk in a large tiptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally. Drain chicken in a colander. Discard buttermilk. Don't pat chicken dry. In a clean plastic bag, combine flour, salt, pepper, and thyme. Add several pieces chicken, seal bag, and shake to coat well. Remove chicken to a plate. Repeat with remaining chicken. Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking. Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown. Uncover, increase heat to medium- high and cook, turning often, 10 minutes or until chicken is golden and cooked through. Drain on paper towels.

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