Buttermilk Fried Chicken

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  • Level: Easy
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12 ounces buttermilk

1 tablespoons fresh thyme

1 tablespoons fresh rosemary

1 tablespoons flat leaf parsley

1 teaspoon cayenne pepper

Salt and pepper, to taste

All purpose flour, for dressing

Lard, for frying


  1. In a shallow bowl or baking dish mix together buttermilk, thyme, rosemary, flat leaf parsley, cayenne and salt and pepper. Add chicken and marinate in the refrigerator for 4 to 6 hours. Dredge marinated chicken in flour. Add lard to a heavy skillet, cook chicken over medium heat until golden brown, finish on a baking sheet in preheated 350 degree oven.;