MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lucius Beebe's Fried Chicken
Categories: Poultry, Dairy, Herbs
Yield: 4 Servings

3 lb Bone in, skin on chicken
- parts
1/2 c Buttermilk
1 c All-purpose flour
1 ts Dried thyme
1/2 ts Paprika
1/2 ts Kosher salt
1/4 ts Dried sage
1/4 ts Black pepper
ds Cayenne
1/4 c Oil

Rinse and dry the chicken parts, and sprinkle them with
a little salt and pepper. Pour the buttermilk into a
small bowl. In a medium shallow dish, combine the flour
and all the seasonings. You can either use this bowl to
bread the chicken pieces, or you can toss the mixture
into a clean brown paper bag. I usually do the latter so
I can shake them around. Two at a time, dip the chicken
parts into the buttermilk and then dip them in the
flour, moving the pieces around until theyrCOre fully
coated. Shake off the excess flour, then set them on a
large plate until ready to fry.

In a large cast iron or other heavy bottomed frying pan,
heat the oil until shimmery hot, but not smoking. Make
sure the pan has a lid nearby, or borrow one from
another similarly sized pan. Fry the chicken in two
batches, about 4-5 minutes per side, until golden.
Return all the chicken to the pan in one layer if
possible, or stacked if necessary. Cover and reduce the
heat to low. Cook for about 15 more minutes until cooked
through to the bone. Transfer the chicken to a plate
lined with paper towels and season with salt. Serve
immediately.

* If you want gravy, pour off all but 1 Tbsp. of the oil
from the pan. Over medium heat, whisk in 1 Tbsp. of any
leftover flour mixture (or 1 Tbsp. new flour) and cook
it for a minute. Then whisk in about half a can of
evaporated milk (NOT condensed milk), whisking
constantly to scrape up the brown bits and simmering
until it reaches the desired consistency. (You could
also use 1/2 cup regular milk-it'll just take longer to
cook down to the right consistency, maybe 5-10 minutes).
Season with salt and pepper, and any other seasonings
you enjoy.

RECIPE FROM: https://www.foodonthefood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Buttermilk Fried Chicken
Categories: Five, Poultry, Dairy
Yield: 4 Servings

4 lb Chicken; in 10 pieces
+=OR=+
4 lb Thighs & drumsticks
3 c (to 4 c) buttermilk
3 tb Kosher salt; more as needed
2 ts Ground black pepper; more as
- needed
1 1/2 c A-P flour
3 c Oil or lard; as needed

Place chicken pieces in a bowl and toss them with
buttermilk, 2 tablespoons salt and a healthy grind of
black pepper. Cover and marinate for at least an hour
and up to a day.

Combine flour, 1 tablespoon salt and 2 teaspoons pepper
in a large bowl or, ideally, a paper bag large enough
to accommodate the flour and the pieces of chicken.

Pour oil into a large, heavy-bottomed cast-iron skillet
with high sides and a lid, to a depth of a few inches.
Heat oil over medium-high heat to 350ºF/175ºC.

Set a rack on a baking sheet or tray. Place the chicken
pieces in the paper bag filled with the flour mixture
and shake well to coat, or toss them in the bowl with
the flour mixture to achieve a similar result.

Shake off excess flour and fry the pieces of chicken
skin-side down, in batches so as not to crowd the pan,
for about 5 to 15 minutes, covered by the lid. Remove
the lid, turn over the chicken pieces, and cook for
about 5 to 15 minutes more, uncovered, until they are
cooked through and a deep golden brown. Color is as or
more important than time! Watch your chicken and get
it out when it's golden brown.

Remove chicken to the rack to drain and rest, sprinkle
with salt and serve warm or at room temperature.

By Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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