Chicken: St.Michael's Church Famous Fried Chicken

posted by Connie 03-29-101 11:13 AM

Hometown Cooking Recipe book.
St. Michael’s Church’s Famous Fried Chicken
Prep: 30 min.
Chilling: 3 hr.
Marinating: 8 hr.
Baking: 35 min.

1 (3-lb.) whole chicken, cut up, or 3 lb. meaty chicken pieces (breasts, thighs, and drumsticks)
4 cups buttermilk or sour milk*
1-1/2 cups all-purpose flour
2 tsp. garlic salt
2 tsp. paprika
1/2 cup cooking oil

Place chicken in an extra-large bowl. Cover with lightly salted water. Cover and chill in the refrigerator for 3 hours. Drain. Place chicken pieces in a self-sealing plastic bag set in a large bowl. Pour buttermilk over chicken. Close bag. Marinate in the refrigerator for at least 8 hours or overnight. Drain chicken, discarding the buttermilk.

In a shallow dish, combine flour, garlic salt, and paprika. Generously coat the chicken pieces with the flour mixture. Sprinkle chicken pieces with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Fry the chicken pieces, half at a time, in the hot oil for 2 to 4 minutes, turning to brown evenly. Transfer browned chicken pieces to a 3-quart rectangular baking dish.

Bake in a 375 degree F oven for 35 to 45 minutes or until chicken is tender and no longer pink (an instant-read thermometer inserted into chicken breast pieces needs to register 170 degrees F and inserted into chicken thighs and legs needs to register 180
degrees F).

Makes 6 to 8 servings.

Per serving: 426 cal., 22 g total fat (5 g sat. fat), 81 mg chol., 458 mg sodium, 25 g carbo., 1 g fiber, and 30 g pro. Dietary exchanges: 1-1/2 starch, 3-1/2 medium-fat meat, 1 fat.

*Note: To make 4 cups sour milk, place 1/4 cup lemon juice or vinegar in a 4-cup glass measuring cup. Add enough milk to make 4 cups liquid; stir. Let the mixture stand for 5 minutes before using it.

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