The chicken, according to this recipe, should be marinated throughout the night, and the yogurt bath will take about 8 to 12 more hours. However, this time is worth the result. The chicken is very tender and aromatic.
Ingredients:
- Small chicken, cut into 8 pieces;
- 50 g salt;
- 4 cups buttermilk
- 400 g pork fat;
- 8 tbsp butter;
- 1 thick slice of ham
- 250 g flour;
- 2 tbsp. l corn starch;
- Salt and black pepper.
Preparation:
- Place the chicken in a large bowl the night before serving and set aside. In a large pitcher, combine the salt with 6 cups of water and stir until the salt dissolves.
- Pour the chicken pieces with salted water until they are submerged in the water. Cover and refrigerate overnight.
- Strain the chicken pieces in the morning and rinse it and the bowl. Put the chicken itself back in the bowl and pour over the yogurt. Cover and refrigerate for about 8-12 hours.
- Combine the bacon, butter and ham one hour before serving in a large, heavy skillet. Fry over low heat, skimming as needed, until the ham is browned, which will take about 30 to 45 minutes.
- Using a slotted spoon, remove all the ham and brown flakes of fat. Increase the heat to high heat and heat the fat to 170 degrees.
- In a shallow bowl, combine flour, cornstarch, salt and pepper; mix everything well. Dip each piece of chicken thoroughly into the mixture, and then blot well to remove excess flour.
- Place the chicken pieces, skin side down. Cook for 8-10 minutes on each side, until the chicken is golden brown and fully cooked. Transfer to crumpled paper towels. Serve hot, warm, room temperature or cold.
