Fried Buttermilk Chicken ( Zharenniy tsiplyenok v kefire)
Monday, February 4th, 2008
4 boneless chicken breast fillets, each weighing about 150 - 200 gr
2 cups buttermilk (original recipe required Kefir)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup fresh dill, finely chopped
1/2 teaspoon paprika
2 cups flour
Salt and pepper, to taste
1/2 cups canola oil for frying
Soak chicken overnight in buttermilk with onions, dill, paprika and garlic.
In a large plastic bag mix flour with seasonings. Place chicken pieces in bag and shake until thoroughly coated and dry.
Heat oil in a large, heavy-bottomed skillet until very hot. Put chicken on your hot pan and fry on each side for 10-15 minutes, until golden brown.
Remove chicken from pan, add more salt and pepper to taste and serve hot with mashed potatoes or rice.