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Ingredient Checklist


Instructions Checklist
  • Rinse the chicken under cold, running water. Pat dry with paper towels.

  • In a large bowl, combine the buttermilk, 1 tablespoon salt, 1 teaspoon pepper, the garlic, and thyme. Add the chicken, cover and refrigerate for at least a couple of hours, or preferably, overnight.

  • Heat about 1/2 inch oil over medium-high heat in a large frying pan or Dutch oven something that can be covered to 350 degrees to 375 degrees F on a deep-fry thermometer (a 13-inch straight sided frying pan is perfect).

  • Meanwhile, combine the flour, salt, and teaspoon pepper in a heavy re-sealable plastic bag. Working with 2 or 3 pieces at a time, take the chicken out of the buttermilk, put it in the bag, close the bag and shake well to coat the chicken with the flour. Put the chicken on a baking sheet. Continue until all of the chicken has been coated.

  • When the oil is hot, carefully place the chicken into the pan with tongs, skin side down. You may have to cram the pieces in dont worry about it; you can rearrange later. The important thing is to get them in before hot oil splatters all over you. Cover, and cook 5 minutes. Then uncover the pan and cook until the skin is nicely browned, 5 more minutes.

  • Turn the chicken and continue to cook until well browned all over and cooked through, 6 to 8 more minutes for the breast meat, 8 to 10 more minutes for the dark meat. If the chicken starts to brown too quickly, turn the heat down a little (you probably wont have to).

  • Line the baking sheet with a double layer of paper towels and drain the chicken on the towels. Serve immediately, at room temperature, or cold. Pan Gravy: Over medium heat, melt butter with pan drippings in skillet, add flour, and whisk constantly until bubbly and slightly golden-brown, 3 to 5 minutes, scraping up brown bits from the bottom of the pan. Gradually add milk, whisking constantly, add thyme and cayenne, and cook until smooth and thickened, about 5 minutes. Add salt and pepper and taste for seasoning.