Ingredients
1
cup buttermilk
1
teaspoon ground red pepper (cayenne)
1/2
teaspoon salt
1
garlic clove, minced
2
lb boneless skinless chicken breasts and/or thighs
3/4
cup all-purpose flour
2
tablespoons cornstarch
1
teaspoon dried thyme leaves
1
teaspoon paprika
Oil for frying
Preparation
Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
