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
Ingredients
- 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
Instructions
- Whisk together buttermilk, mustard, salt and pepper. Pour mixture into large container to marinate chicken.
- Place chicken parts in container. Submerge.
- Cover and refrigerate overnight.
- Heat oil to 350 degrees.
- Shake off excess buttermilk and dredge chicken in flour.
- Carefully add to oil and fry until internal temperature for white meat reaches 165, dark meat 180.
- You can also finish chicken off in the oven, internal temperature for white meat reaches 165, dark meat 180.
- Serve with fries and cole slaw.
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