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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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The night before, place chicken pieces in a large non-metal container or bowl, that has a sealable lid. Pour the quart of buttermilk over the chicken. Place lid on container/bowl & refrigerate overnight, until ready to cook. The next day, drain chicken in a large colander, but do NOT rinse. Dredge chicken in seasoned flour; set aside. Preheat oven to 350°F. Heat corn oil in a large skillet. I use an electric skillet, set at 350-375°F. Brown chicken, on both sides, in batches, but do NOT crowd. Using tongs, turn only once. About 10-15 minutes, each side, until golden brown. Place browned chicken in a roasting pan; cover. Bake for 1 hour. ENJOY!