This is a really nice way to up the ante on chicken for dinner. Don made this last night and it is delicious.
- 3/4 cup flour
- 1 tbsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 – 3 1/2 lb. chicken, cut up
- vegetable oil for skillet
- pinch each of garlic powder and onion powder
- 1/2 tsp. Lawery’s seasoning salt
- 1/3 tsp. baking powder
- buttermilk for dredging
Dredge the chicken in buttermilk.
In a shallow dish, mix together the dry ingredients.
In a 12 inch nonstick skillet, heat about 2 cups of oil over a medium high heat. Cook the chicken, skin side down, for about 10 minutes until a light brown. Reduce the heat to low and turn the chicken pieces over. Cook uncovered for about 20 minutes, without turning, until the juices in the thickest pieces, when cut to the bone, run clear. Test the temperature to 165 degrees.
Add some steamed baby potatoes, vegetable and a light salad. YUM!