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Buttermilk Fried Chicken
You'll need:
One whole
chicken, cut into pieces
1 quart buttermilk
1/4 cup Lawry's Season Salt
1/4 cup garlic powder
1-2 cups vegetable oil
Marinate one whole chicken overnight, cut into pieces, in 1 quart
buttermilk, 1/4 cup Lawry's Season Salt, and 1/4 cup garlic powder
in covered bowl in refrigerator. Fill frying pan or skillet with
1/2 inch vegetable oil and bring to medium high heat. Fry chicken
pieces to desired doneness and set onto paper towels to drain
excess oil.
Yorkshire Puddings
You'll need:
2 eggs
1/2 teaspoon salt
1 cup flour
1 cup milk
1 egg white, room temperature
2 tablespoons unsalted butter, melted
In a blender, blend
the eggs, salt, flour and milk for 30 seconds. Chill the mixture,
covered, for 30 minutes.
Preheat the oven
to 450 degrees F, and place a muffin pan in the oven so that it is
hot when the batter is ready. In a small bowl, beat the egg white
to soft peaks, and fold into chilled mixture.
Grease the hot
muffin pan with the melted butter. Pour in the batter, filling
them about half full. Bake for about 20 minutes, until the pudding
is puffed and browned. |
