Hamilton Beach 35034 Manual Del Usuario página 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.
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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