Buttermilk Herb Fried Chicken

Buttermilk Herb Fried Chicken
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil

Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).

Makes 6 servings.

*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.

TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.

TIP: Reduce heat if chicken browns too quickly.