Buttermilk Country Fried Chicken - Bestrecipe005

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Ingredients

Marinade 

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

Chicken

• 2 lb boneless skinless chicken breasts and/or thighs
• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme leaves
• 1teaspoon paprika
• Oil for frying

1. Prevent your
   screen from going dark while you cook.
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. 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.

 Base Recipe adapted from this SITE

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