Hi Guys, this recipe is something from my childhood and I wanted to share with you. This is a dish my dad would cook on Sunday’s after church for us. We didn’t eat this often but when we did it was such a great Sunday dinner.
I also have a recipe on the white gravy or milk gravy as I know it, and that is in another blog so go get that and pair it with this.
4 to 6 pieces of chicken (washed and patted dry)
The list of seasonings below
1 to 1 ½ cups oil to fry with
Butter Milk Marinade
1 pint butter milk
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
1 tsp. oregano
Seasonings for flour dredge
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
1 tsp. salt
1 tsp. pepper
1 ½ tsp. paprika
1½ tsp. oregano
In a large bowl add the butte milk along with all the seasoning for the butter milk marinade. Give this mixture a good stir to combine all the ingredients well. Then add in the washed chicken and cover with plastic wrap and set in fridge for at least 1 hour.
Remove the chicken from fridge and let it sit for about 15 minutes.
Get your flour dredge pan ready with all the seasonings listed above and give it a good stir so all is combined well.
Take one piece at a time out of the butter milk marinade and dredge it into the flour making sure the piece is coated very well. Put the flour coated chicken on a sheet pan and finish coating the rest of the chicken.
In a large cast iron pan on medium heat add the oil. Once oil is fully heat add in about 4 pieces of chicken but do not over crowd the pan.
Cook all the chicken and place on plate lined with papers towels.
Note: the chicken should read 165 degree with a thermometer. If you don’t think it is fully done you can put the chicken on a sheet pan in the oven for 15 minutes at 375 degrees. This will finish the cooking process.