Fried Chicken with Spinach Beet Salad
Matt made a simple vinaigrette for the salad with red wine vinegar, sugar, olive oil and a little sea salt. Very simple, and very tasty.
1 whole chicken, sectioned and skinned
2 cups buttermilk
2 large garlic cloves, chopped
1 T onion powder
1 T Spanish paprika
1 t each salt and pepper
oil
seasoned flour for dredging chicken (garlic and onion powders, salt, pepper, paprika)
Mix buttermilk, garlic and seasonings. Add to a large Ziploc bag, along with chicken pieces. Marinate overnight.
Drain chicken well to remove excess marinade. In a large covered container, shake chicken with seasoned flour. Let rest 15 minutes, if desired. Shake off any excess.
Heat a large cast iron skillet on medium high heat. Cook chicken, turning often, til nice and golden brown and cooked through, about 45 minutes. Drain on paper bags or paper towel.
I tossed fresh spinach with sliced canned beets for a simple salad, rounding out a nice meal.
1 whole chicken, sectioned and skinned
2 cups buttermilk
2 large garlic cloves, chopped
1 T onion powder
1 T Spanish paprika
1 t each salt and pepper
oil
seasoned flour for dredging chicken (garlic and onion powders, salt, pepper, paprika)
Mix buttermilk, garlic and seasonings. Add to a large Ziploc bag, along with chicken pieces. Marinate overnight.
Drain chicken well to remove excess marinade. In a large covered container, shake chicken with seasoned flour. Let rest 15 minutes, if desired. Shake off any excess.
Heat a large cast iron skillet on medium high heat. Cook chicken, turning often, til nice and golden brown and cooked through, about 45 minutes. Drain on paper bags or paper towel.
I tossed fresh spinach with sliced canned beets for a simple salad, rounding out a nice meal.
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