Fried Chicken with Buttermilk Crust

This is sooo yummy! I made it Friday night for friends and they could not stop telling me how delicious it was! I did not however, as the recipe calls for, buy two small Chickens to cut into serving pieces, I'm lazy like that so I just bought a pkg of breasts and legs. :0) I did up 10 pcs of chicken total and there was plenty of marinade for them all.

From Williams Sonoma Cookbook - The essential recipe collection for today's Home cook

- 2 c (500ml) buttermilk
- 2 cloves of garlic, crushed through a press
- 1 tsp crumbled rosemary
- 1 tsp dried marjoram
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/8 tsp cayenne pepper
- 2 small chickens, 3lb (1.5kg) each, cut into serving pcs
- 2 1/2 c all purpose plain flour
Canola Oil for frying

In a large bowl, stir together the buttermilk, garlic 1 1/2 tsp salt, rosemary, marjoram, sage, thyme, and cayenne. Add the chicken and turn to coat well. Cover and refridgerate for at least 1 hour or up to 4 hours. (I let it marinade for 4hrs)

Put the flour in a bowl. Remove the chicken from the buttermilk mixture and , one piece at a time, roll the chicken in the flour to coat and place it on baking sheet. Let the coated chicken stand for 30 minutes to se the crust.

Preheat the oven to 400 F. In a large, heavy frying pan over high heat, pour in enough oil to reach a depth of 1/2"(I used my fryer bc I had N running around). Heat to 375 F (190 C) on a deep frying thermometer. In 2 or 3 batches without crowding, fry th chicken, turning once, until golden brown on both sides, about 10 minutes. Transfer the browned chicken to a baking sheet. Maintain a temperature of at least 325 F while frying and allow the temperature to return to 375 between batches.

Transfer the baking sheet with the chicken to the oven and bake the chicken until there is no sign of pink when the thickest parts are cut into near the bone, about 20 minutes. Transfer to a rack set over paper towels to drain. Serve within 2 hours of cooking.

It was super yummy the next day too!