Buttermilk Molasses Fried Chicken
This traditional buttermilk fried chicken is a finger licking good meal. Bourbon and molasses add a kick and sweetness. All you need are some biscuits and slaw to round out this dish.
6 cups buttermilk
6 tbsp. bourbon
3⁄4 cup molasses
2, 3-lb. chickens, cut into 16 pieces
2 cups flour
4 cups cornmeal
Vegetable oil, for frying
1. In a large bowl, stir together marinade ingredients. Add chicken, cover with plastic wrap and refrigerate overnight.
2. Remove chicken from marinade and reserve. Roll in seasoned flour; dry on rack for 15 min.
3. Dip chicken in reserved marinade and roll in cornmeal. Dry on rack for 5 min.
4. In a heavy skillet, heat oil to 350° F. on deep-fry thermometer. Add chicken pieces and cook, turning with tongs, until done, about 25 min.