The secret to this juicy and tender Buttermilk Marinade Country Fried Chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme. I made this recipe and YES it is to die for. I am going to see of a way to bake it for a more healthy recipe.
Ground red pepper, or cayenne pepper, nicely spices this fried chicken. Add more, if you like. Cold fried chicken is a summertime favorite.
Prepare this recipe the night before, cover and refrigerate it. The next day, pack the chicken in the cooler with potato salad and fresh fruit to take to a family picnic. Don’t forget the lemonade and iced tea.
Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about ½ inch oil in 12-inch skillet over medium-high heat.
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.
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.