Buttermilk Molasses Fried Chicken

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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.

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