Wednesday, August 22 2012, 05:26 PM MDT
As Aired On August 22, 2012
Recipe Courtesy Chef Bryan Woolley
1 whole chicken cut up
1 cup buttermilk
2 cups flour
2 tbsp paprika
1 tbsp Italian blend herb mix
1 tbsp salt
1 tbsp freshly cracked pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chicken bullion (or one cube)
1.) Rinse and pat dry the chicken.
2.) In a large plastic bag, combine flour, paprika, herb mix, salt, pepper, onion and garlic powder, and chicken bullion.
3.) Pour buttermilk into a shallow bowl.
4.) Heat a large heavy skillet with about ½ inch of vegetable oil in it.
5.) Dip chicken pieces in buttermilk and place in plastic bag. Shake to coat chicken.
6.) Place chicken pieces in hot oil.
7.) Continue frying chicken and turning as needed. Chicken needs to cook for about 20 minutes or until internal temperature reaches 160 degrees.
8.) Try and maintain the oil temperature around 350 degrees.
9.) If you would like, simply fry the chicken to golden brown, place on a baking sheet and finish baking chicken in a 350 degree oven until cooked.
10.) Serve and Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)