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Commerce Kitchen Fried Chicken

Commerce Kitchen Fried Chicken

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Published by Greg Littlejohn

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Categories:Types, Recipes/Menus
Published by: Greg Littlejohn on Sep 05, 2012
Copyright:Attribution Non-commercial


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Commerce Kitchen Fried Chicken
(adapted from James Boyce)
 2 cups flour2 tablespoons salt2 tablespoons pepper4 tablespoons paprika1 teaspoon garlic salt1 tablespoon dry mustard1 tablespoon French thyme, ground1 tablespoon dried sweet basil, ground1 teaspoon oregano, ground1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)2 cups buttermilk 2 2 ½- 3 lb. chickens, cut into 8 pieces each Vegetable oil for frying (canola and peanut oil work too)
 Mix dry ingredients in large bowl. Set aside.Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in therefrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well asremoves any blood. When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. Youcan also shake chicken with the dry ingredients in a large Ziploc bag.Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest pieceof chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form. Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place thecoated chicken in the hot oil. After about eight minutes, the chicken will be golden brown

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