2 cups (16 fl oz) buttermilk or (1lb) low-fat plain yogurt, stirred well to thin2 cloves garlic, crushed through a press
Salt
1 teaspoon crumbled dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 chickens, 3 lb each, rinsed, patted dry and cut into serving pieces
2-1/2 cups all-purpose flour
Vegetable shortening or oil for frying
---------
In a large bowl, stir together the buttermilk, garlic, 1-1/2 teaspoons salt, rosemary, marjoram, sage, thyme, and cayenne. Add the chicken and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours.
Put the flour in a bowl. Remove the chicken from the batter and, one piece at a time, roll the chicken in the flour to coat and place it on a baking sheet. Let the coated chicken stand for 30 minutes to set the crust.
Preheat the over to 400F. In a large, heavy frying pan over high heat, melt enough shortening or pour enough oil to reach a depth of 1/2 inch. Heat to 375F on a deep-frying thermometer. In 2 or 3 batches without crowding, fry the chicken, turning once, until golden brown on both sides, about 10 minutes. Transfer the browned chicken to a baking sheet. Maintain a temperature of at least 325F while frying, and allow the temperature to return to 375F between batches.
Transfer the baking sheet with the chicken to the oven and bake the chicken until there is no sign of pink when the thickest parts are cut into near the bone, about 20 minutes. Transfer to a rack set over paper towels to drain. Serve hot or at room temperature, but within 2 hours of cooking.
Source: Williams-Sonoma Chicken