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Buttermilk Fryed Chicken-Grandmas Recipe

   
 

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     Buttermilk Fryed Chicken-Grandmas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
Ingredients 1 box buttermilk 2 large 4lb. chickens cut into 16 pieces 2 tsp salt 1 tsp black pepper 1 tsp cavenders seasoning or make recipe for it below one fourth cup milk 3 large eggs 2 c flour vegetable oil for frying 1 tsp garlic powder
Directions Rinse the chicken, place cut up pieces in large bowl and cover with carton of buttermilk. Cover with foil and place in fridge overnight. In a medium size bowl combine flour, salt, pepper, garlic powder, and Cavender's Seasoning. Mix throughly. Then in another bowl beat eggs, and one fourth cup of milk together. Heat 3 inches of oil to 350degrees in a dutch oven. Dip the chicken pieces first into the egg mixture and then into the flour, shaking off any excess. Fry the chicken, don't crowd, stand up on sides to brown sides if possible. Fry in batches if necessary, until Golden brown and crisp on the outside. About 13 minutes for dark meat and 10 minutes for white meat. Drain on paper towel.
From the time I was a little girl I can remember my Grand Mother making our Sunday Dinner this way. She always soaked our chicken overnight in buttermilk. Then she would season it and fry it until it was a golden brown. It was truely a tradition at our house. Hope you enjoy!!!
Recipe for Cavendars Seasoning!! 2 teaspoons salt (easy now) 2 teaspoon basil 2 teaspoons dried Greek oregano 1/2 teaspoon thyme 2 teaspoons garlic powder 1 teaspoon dill 1 teaspoon marjoram 1 teaspoon cornstarch 1 teaspoon pepper 1 teaspoon dried parsley flakes 1 teaspoon rosemary 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg


Originally Submitted
8/12/2013





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