Friday, 15 May 2020

Foodie Friday – Chicken in a Basket

As a youngster I thought it was the height of sophistication when I went with my parents to about the only licensed restaurant in the city, El Matador, I think and had Chicken in a Basket – those were the days!

I don't recall now what the basket was made of but it was filled with a brightly coloured napkin and contained some deep fried chicken pieces and fried potato chips – a sort of predecessor to KFC. But this restaurant was fancy for the times…

Thanks to Cindy's Recipes and Writings for this recipe:

Chicken in a Basket

  • 1 fryer chicken cut up
  • 1 quart buttermilk
  • 2 Tablespoons spicy brown or Dijon mustard
  • 1 cup flour seasoned with salt and pepper
  • salt and pepper to taste
  • oil for frying
  1. Whisk together buttermilk, mustard, salt and pepper. Pour mixture into large container to marinate chicken.
  2. Place chicken parts in container. Submerge.
  3. Cover and refrigerate overnight.
  4. Heat oil to 350 degrees.
  5. Shake off excess buttermilk and dredge chicken in flour.
  6. Carefully add to oil and fry until internal temperature for white meat reaches 165, dark meat 180.
  7. You can also finish chicken off in the oven, internal temperature for white meat reaches 165, dark meat 180.
  8. Serve with fries and cole slaw.

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