Chef Jon Ahston says ”this is a healthier twist on a Southern classic makes it Oscar party worthy.” By cooking the chicken in milk first, you reduce the amount of time spent in frying oil, cutting down on fat and calories.
1 cup buttermilk
2 cups all purpose flour
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
3 Tablespoons kosher salt
1. Place buttermilk in a large bowl. Soak the chicken pieces in the buttermilk for a couple of hours.
2. Cook chicken in enough milk to cover it for 5 minutes, let chicken cool in milk. (reserved milk can be used for soup)
3. Whisk together spices and flour and place in a sealable bag.
3. Drain chicken and place chicken pieces in a sealable bag with flour and shake until thoroughly coated. Heat oil in a pan to 375°. Add chicken to hot pan and fry for 2-3 minutes, until golden brown.
