| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Buttermilk |
| 1/2 |
ts |
Garlic Powder |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dried Tarragon |
| 1 |
|
Frying chicken; cut in serving piece |
| 1 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper |
|
|
Oil; for frying |
INSTRUCTIONS
MARINADE
CHICKEN
MARINADE: Combine all ingredients. Place chicken pieces in a gallon zipper
bag. Add marinade, turning pieces to coat well. Refrigerate 4 hours to
overnight.
CHICKEN: Put seasoned flour in pie pan. Remove chicken from marinade with
tongs, drip off excess and coat with flour mixture. Heat oil in two large
skillets and brown chicken slowly, being careful not to overcrowd pans.
When browning is complete, reduce heat, cover pans and cook chicken slowly
about 1 hour or until done.
NOTES : The buttermilk marinade contributes a unique flavor and added
tenderness to the chicken. I found this on an online recipe exchange list
back in the mid 1980's.
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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