St. Michael's Church's Famous Fried Chicken
- Place chicken in an extra-large bowl. Cover with lightly salted water. Cover and chill in the refrigerator for 3 hours. Drain. Place chicken pieces in a self-sealing plastic bag set in a large bowl. Pour buttermilk over chicken. Close bag. Marinate in the refrigerator for at least 8 hours or overnight. Drain chicken, discarding the buttermilk.
- In a shallow dish combine flour, garlic salt, and paprika. Generously coat the chicken pieces with the flour mixture. Sprinkle chicken pieces with salt and pepper.
- In a large skillet heat the oil over medium-high heat. Fry the chicken pieces, half at a time, in the hot oil for 2 to 4 minutes, turning to brown evenly. Transfer browned chicken pieces to a 3-quart rectangular baking dish.
- Bake in a 375 degree F oven for 35 to 45 minutes or until chicken is tender and no longer pink (an instant-read thermometer inserted into chicken breast pieces needs to register 170 degrees F and inserted into chicken thighs and legs needs to register 180 degrees F). Makes 6 to 8 servings.
From the Test Kitchen
1-1/2 starch, 3-1/2 medium-fat meat, 1 fat.
To make 4 cups sour milk, place 1/4 cup lemon juice or vinegar in a 4-cup glass measuring cup. Add enough milk to make 4 cups liquid; stir. Let the mixture stand for 5 minutes before using it.
Nutrition Facts (St. Michael's Church's Famous Fried Chicken)
- Per serving:
- 426 kcal ,
- 22 g fat
- (5 g sat. fat ,
- 81 mg chol. ,
- 458 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 30 g pro.