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Marinade:

2-3 cups buttermilk

Soak chicken in buttermilk overnight or for at least 4 hours.

Breading:

3 cups Bisquick

3 tablespoons of Knorr’s Caldo de Tomato (tomato bouillon)

1 tablespoon paprika

2 tablespoons dried Chervil

1 teaspoon salt

1 teaspoon instant chicken bouillon powder

1 teaspoon dried parsley

1 teaspoon tarragon

1/2 teaspoon sage

1/4 teaspoon pepper

Oil or lard for frying

Combine all dry ingredients.

In a separate bowl beat one egg. Take one cup of the buttermilk from the chicken and mix with the egg.

Dip chicken pieces into egg mixture and coat well with the breading.

Fry in small batches not crowding the chicken. Do not turn chicken until golden brown and crispy on bottom (looking like it is ready to eat). Turn and fry all sides not turning until crispy.

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