BEST EVER FRIED CHICKEN
1 cup up fryer chicken
1 1/2 cups buttermilk
3/4 cup flour
1 1/2 tsp salt
1/2 tsp each pepper and dried thyme
3 cups oil for frying
Put chicken and buttermilk in a ziptop bag, seal and refrigerate 2 hours. Drain
chicken in a colander, don't pat chicken dry. In a plastic bag, combine flour,
salt, pepper and thyme. Add several pieces of chicken, seal bag and shake to
coat. Remove chicken to a plate. Repeat with remaining chicken.
Heat oil in a skillet until hot. Add chicken, cover and cook 20 min. Uncover
and cook until chicken is golden and cooked through. Drain on paper towels.
SERVE WITH MASHED POTATOES. Makes 4 servings.*
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