?A Cold-Start Fried Chicken Recipe is a dish where the chicken is fried in a pan without any pre-heating. This results in a crispy skin and juicy meat.
1. Wash the chicken pieces. Pat dry. Place on a plate.
2. Pour buttermilk over the chicken, making sure all sides are evenly coated. Set aside.
3. Mix flour with the marjoram, garlic powder, salt and pepper.
4. Coat the moistened chicken pieces with flour mixture.
5. Pour the oil into a large skillet. Place the chicken in the oil, skin-side down in a single layer. Cover with a lid.
6. Turn on the heat to medium high, (350 to 375 degrees).
7. Cook for 15 minutes. Remove the lid.
8. Turn the chicken over with a spatula. Continue frying, uncovered, for 8 to 9 minutes.
9. Remove from pan. Drain on paper towels.
10. Serve with new potatoes, peas and a green salad.
Ingredients
Directions
1. Wash the chicken pieces. Pat dry. Place on a plate.
2. Pour buttermilk over the chicken, making sure all sides are evenly coated. Set aside.
3. Mix flour with the marjoram, garlic powder, salt and pepper.
4. Coat the moistened chicken pieces with flour mixture.
5. Pour the oil into a large skillet. Place the chicken in the oil, skin-side down in a single layer. Cover with a lid.
6. Turn on the heat to medium high, (350 to 375 degrees).
7. Cook for 15 minutes. Remove the lid.
8. Turn the chicken over with a spatula. Continue frying, uncovered, for 8 to 9 minutes.
9. Remove from pan. Drain on paper towels.
10. Serve with new potatoes, peas and a green salad.
