© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: June
1 cup buttermilk
1 teaspoon ground red pepper (cayenne)
½ teaspoon salt
1 garlic clove, minced.
2 pound boneless skinless chicken breast halves and/or thighs
¾ cup flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
oil for frying
In large shallow nonmetal dish or large resealable food storage plastic bag, combine all marinade ingredients; mix well. Add chicken pieces and turn to coat. Refrigerate at least 2 hours or overnight to marinate.
In pie pan, combine flour and all remaining chicken ingredients except oil; mix well. Heat about ½ inch oil in 12 inch skillet over medium-high heat until hot.
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 for 10 minutes or until deep golden brown.
Uncover skillet. Turn chicken and cook an additional 5 to 8 minutes or until chicken is fork-tender and the juices run clear. Drain chicken on several layers of paper towels.
Serve warm, or refigerate and serve cold.