Missouri Style Fried Chicken

Missouri Style Fried Chicken
Serves 4
The finest way to fry a chicken without a deep fryer- WE HIGHLY RECOMMEND!
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Ingredients
  1. 1 Grassroots Farm Whole Chicken, thawed and cut into pieces (legs, wings, thighs, breasts)
  2. 1 c buttermilk or at least 2% milk
  3. 2 c. Flour (up to 1/2 c cornmeal is good)
  4. 1 T herb mixture (like Italian Seasoning, chicken herb rub, etc.) or make up your own combo
  5. 1 t ground black pepper
  6. 1/2 t salt
Instructions
  1. Mix all of the above dry ingredients and put in a clean paper lunch bag.
  2. Heat 1 stick of butter and 3/4 c cooking oil (peanut oil is best no olive oil) in 10" skillet.
  3. Dip chicken in buttermilk and place pieces, one at a time, into bag.
  4. Fold over top and gently shake bag to coat pieces.
  5. Remove pieces and repeat until all pieces are coated.
  6. For extra crust, repeat the dip and shake.
  7. When oil is hot (shake a little flour into oil. If it bubbles, it's ready. About 350.) add pieces carefully. Let cook until brown and turn on each side and ends until all pieces are well cooked.
  8. Obviously bigger pieces will take longer. Don't rush turning.
  9. Use a meat thermometer for accurate cooking temperature.
  10. Drain on paper towel.
  11. Serve warm or room temp.
  12. If you have to chill, allow chicken to cool to room temp
  13. then place in fridge uncovered for several hours.
  14. Then cover. Crust will be crisp even if chicken is cold.
  15. Enjoy!
Notes
  1. This is Farmer Lindsey's favorite way to eat our all natural, pasture raised, organically fed chicken. Try it once, it may change your life.
Adapted from Gail's Mom
Adapted from Gail's Mom
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/

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