Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.
Drain chicken in a colander; discard buttermilk. Don’t pat chicken dry.
In a clean plastic bag, combine flour, salt, pepper and thyme. Add several pieces chicken, seal bag and shake to coat well. Remove chicken to a plate. Repeat with remaining chicken.
Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking. Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown. Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through. Drain on paper towels.
Note: Leftover oil may be strained through a strainer lined with a paper towel or a coffee filter and used once more for cooking.
Calories 539 Fat 31g Saturated fat 8g Cholesterol 155mg
Sodium 664mg Carbohydrate 12g Fiber 0g
This recipe has been added to the following public cookbooks:
kfm542,
PEEPA'S COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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