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Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.
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- 1800 SW Teton Avenue
- Tualatin, OR 97062
- Phone: 503-682-1966
- Toll Free: 800-325-2891
- Fax: 503-682-7168
- kaiusa.com
Buttermilk Fried Chicken
By Andrew Zimmern
Ingredients:
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One 3-4 pound chicken, cut up into 8 pieces
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2 cups buttermilk
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3 tablespoons AZ & Badia Lemon & Shallots Seasoning, or your favorite all-purpose poultry seasoning
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Salt
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Pepper
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2 cups all-purpose flour
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3 tablespoons sea salt
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2 tablespoons ground black pepper
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2 quarts canola oil
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4 pieces bacon
Instructions:
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Wash and dry the chicken parts. Season well with sea salt and freshly ground pepper. Place chicken in a zip-top bag or large mixing, cover with the buttermilk. Season with Lemon & Shallots spice blend and marinate overnight in the fridge.
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Drain chicken parts, discard buttermilk. Reserve chicken.
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Preheat oil to 365 degrees F in a large deep cast iron skillet or wok over medium heat.
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Place flour, the sea salt and ground black pepper in a large paper shopping bag, mix well. Add chicken parts to the bag, fold top down and shake bag to coat chicken thoroughly.
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Add the chicken and bacon slices to the hot oil, frying in batches if necessary to avoid crowding. Fry for 20-22 minutes, turning 2 or 3 times depending on the pieces, until chicken is brown and cooked through. Internal temperature of the pieces should be at or above 150 degrees for white meat, 165 degrees for dark. Breasts take less time to cook than dark meat pieces, so save those for last. Be sure not to crowd the pan, and keep oil at 365 to 370 degrees.
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Drain on paper towels and let rest for 20 minutes. Season with sea salt. And serve.