| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Dutch |
Ckright2 |
4 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken; (1 whole chicken) |
| 1 |
lg |
Egg |
| 1 1/2 |
c |
Buttermilk |
| 1 |
c |
Flour |
| 1 |
ts |
Kosher salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 1/2 |
qt |
Vegetable oil |
INSTRUCTIONS
In a soup kettle bring two inches of water to a boil. Place a rack over the
water, setting the chicken on top. Cover the pot and steam the chicken
until it is almost cooked, approximately 15 to 18 minutes. Remove the
chicken from the pot and cool. Cut into 8 serving pieces. In a medium bowl
whisk the egg and buttermilk together. In a separate bowl, combine the
flour, salt and pepper. Marinate the chicken in the buttermilk mixture for
a few minutes; remove from the buttermilk and then dredge in the seasoned
flour. In a large skillet or Dutch oven heat oil to 365 degrees. Fry the
chicken in batches, if necessary, for approximately 7 minutes. Turn chicken
and fry till golden brown about 7 minutes more. Remove the chicken and
place onto paper towels and drain. Serve immediately. This recipe yields 4
servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-09-1996
Recipe by: John Ash
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