Hamilton Beach 35036 Use and Care Manual - Page 14

Recipes Buttermilk Fried Chicken 1 (3 to 3 1/2 pound [1.4 to 1.6 kg]) whole chicken, cut into 8 pieces 1 sprig fresh thyme 2 cups (473 ml) buttermilk 4 cups (946 ml) all-purpose flour 2 teaspoons (10 ml) garlic powder 2 teaspoons (10 ml) ground marjoram 2 teaspoons (10 ml) salt 2 teaspoons (10 ml) thyme leaves 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) dried sage 1 teaspoon (5 ml) paprika Vegetable oil for frying Directions 1. Place chicken and thyme in 13- x 9-inch (33 x 23 cm) glass baking dish. Pour buttermilk over chicken; stir until chicken is coated. Cover and refrigerate overnight. 2. Heat oil to 350°F (177°C) in deep fryer. Prepare a rack to drain the chicken by placing on a cookie sheet lined with paper towels; set aside. 3. In a large resealable plastic bag, combine flour, garlic powder, marjoram, salt, thyme, pepper, sage, and paprika. 4. Lift chicken from buttermilk, letting excess buttermilk drain back into the baking dish. 5. Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat. 6. Remove coated chicken; dip again in reserved buttermilk. Repeat shaking in flour mixture to get a thick coating. 7. Fry chicken until meat thermometer has reached 165°F (74°C) and coating is golden brown (about 15 minutes). 8. Raise basket(s) and rest to drain. Transfer chicken to rack to drain. 9. Repeat with remaining chicken pieces. Test Kitchen Tip: Divide the seasoned flour mixture into 2 or 3 resealable plastic bags. The buttermilk can make the coating wet, so this way you will have a few bags of dry mixture to work with in order to coat all the chicken pieces thoroughly. Serves: 6-8 14 840242902 ENv01.indd 14 7/31/14 6:10 PM