Country Calabash Chicken

This recipe is from our local newspaper's annual cookbook (Stroller Cookbook in the Spartanburg Herald-Journal, SC). Calabash Chicken is a favorite in my neck of the woods.

• Ready In: 48 hrs 15 mins
• Serves: 8

Ingredients

• 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)

• Dipping Sauce

• 1  hidden valley ranch dressing mix, package
• 1  cup mayonnaise
• 1  cup milk

Directions

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.