Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Fryer (or equivalent pieces) 1/2 ts Onion powder
3/4 c (to 1 cup) buttermilk 1 tb Paprika
Coating: 1/4 ts Ground sage
1 1/2 c (to 2 cups) flour 1/4 ts Ground thyme
1 1/2 ts Salt 1/8 ts Baking powder
1/2 ts Pepper Oil for frying
1/2 ts Garlic powder

Wash and pat dry chicken with paper towel; place in large flat dish.
Pour buttermilk over chicken; cover, and allow to soak at least 1
hour of overnight in refrigerator. Combine coating ingredients in
double strength paper bag and shake chicken pieces, one at a time, to
coat well. Lay coated chicken pieces on waxed paper for 15 minutes to
allow coating to dry (will cling better). Meanwhile, pour oil to
depth of 1/2" in electric skillet and heat to 350-360 degrees. Fry
chicken, several pieces at a time, for about 3 minutes on each side.
Be careful not to overcrowd. Reduce heat to 325 degrees; cook
chicken, turning occasionally, for 25 to 35 minutes or until juices
run clear and chicken is tender. Remove to paper towel-lined platter.

Serves: 4 From: Reminisce Magazine

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