Ingredients
2 chickens
1 1/2 TBS Kosher Salt
1/2 Orange (juice and zest)
1 1/2 tsp finely minced garlic
2 tsp maple syrup
2 tsp finely minced rosemary
2 C buttermilk
1 1/4 C flower
1 1/4 C corn flower
1/2 C cornmeal
2 tsp table salt
1 tsp freshly ground pepper
canola oil
1/4 lb bacon cut crosswise into thin strips
Preparation
wash chicken, marinate overnight in salt, orange, garlic maple syrup and rosemary
in the morning add buttermilk to cover
dredge in flour / cornmeal mixture let stand at room temperature for 1 hr
add oil to cast iron skillet with bacon (oil at 3/4 inch) heat to brown bacon. Remove bacon. (oil at 350) add chicken cook 7 to 8 minutes, flip and heat to 160
drain over crumpled paper towels
