Friday, October 26, 2012

Joe's Buttermilk Chicken

This recipe is courtesy of my Dad. He made it for me while I was in Vegas.

garlic salt
4 chicken thighs/legs (more or less depending on family size, you can also use chicken breasts)
1/2 gallon buttermilk

Place the chicken in a large dish; season with salt, pepper and garlic salt

pour entire container of buttermilk over chicken; refrigerate overnight

When you are ready to cook, season flour with more salt, pepper and garlic salt

heat oil in a large skillet

cover chicken in flour

fry until golden brown


Place in a baking dish and baking for 1 hour at 375 degrees.

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