Country Calabash Chicken

Total Time: 48 hrs 15 mins Preparation Time: 48 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 12 chicken breast fillets, cut into strips
• 1/2 cup kosher salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 2 cups buttermilk
• 1 1/2-2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• peanut oil (for frying)
• 1 hidden valley ranch dressing mix, package
• 1 cup mayonnaise
• 1 cup milk

Recipe

• 1 the day before frying, mix the salt, sage and thyme together in a plastic bag.
• 2 add the chicken pieces and toss until they are evenly and lightly coated.
• 3 refrigerate for 30 minutes.
• 4 rinse the chicken under running water and place in a shallow dish.
• 5 pour the buttermilk over the chicken.
• 6 cover the dish with plastic wrap and refrigerate overnight.
• 7 the next day, combine the flour, salt and pepper in another shallow dish.
• 8 drain the buttermilk from the chicken pieces, but do not dry them.
• 9 dredge the chicken in the flour mixture.
• 10 heat a large, heavy skillet or saute pan over high heat. add 1 inch of peanut oil and heat until almost smoking.
• 11 carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
• 12 reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
• 13 drain the chicken on wire racks with paper towels underneath.
• 14 for dipping sauce - mix well all ingredients in a serving bowl. let chill in the refrigerator prior to serving.