Southern Buttermilk Fried Chicken
|Chicken pieces||3 Pound|
|All purpose flour||2 Cup (32 tbs)|
|Celery salt||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
Rinse chicken; pat dry with paper towels.
Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl.
Pour buttermilk into medium bowl.
Heat oil in large skillet* over medium heat until oil reaches 340°F on deep-fat thermometer.
Dip half the chicken in buttermilk, one piece at a time; shake off excess buttermilk.
Coat with flour mixture; shake off excess.
Dip again in buttermilk, then coat with flour mixture.
Fry chicken, skin side down, 10 to 12 minutes or until brown; turn and fry 12 to 14 minutes or until brown and chicken is no longer pink in center.
Drain on paper towels.
Repeat with remaining chicken, buttermilk and flour mixture.