Bryan's Panfried Chicken ****

Categories:
dinners, poultry

3 1/2 lb chicken; cut into 6 parts
2 cup buttermilk
1 1/4 cup flour
2 tablespoon paprika
1 tablespoon thyme
1 tablespoon basil
1/2 teaspoon pepper; freshly ground
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup butter
1/4 cup vegetable oil

Place chicken pieces in a 3 qt. mixing bowl. Pour buttermilk over chicken. Toss chicken in buttermilk to coat. Cover and set aside for at least 40 minutes or up to 8 hours in refrigerator. While chicken is marinating, stir together flour, paprika, thyme, basil, salt, pepper, and cayenne in a shallow bowl. Remove chicken pieces from buttermilk and place in flour mixture. Thickly pat seasoned flour over chicken. At this point chicken can be held for up to 8 hours, loosely covered in the refrigerator. In a 14" skillet over medium high heat, heat butter and oil. When butter is melted, place chicken legs and thighs skin side down in skillet; cook ten minutes. Add chicken breasts and cook all chicken until golden brown on one side (twenty minutes more) . Turn chicken pieces and cook until done (about 15 minutes). Serve chicken pieces drizzled with chicken gravy and also have some mashed potatoes and biscuits on hand.

Yield: 6 servings