Chicken in a Basket
- 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
- 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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-in-a-basket-sundaysupper/
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