Food recipes
Buttermilk Fried Chicken
Buttermilk Fried Chicken Ingredients: milk, buttermilk, fluid, cultured, lowfat chicken, broiler or fryers, breast, skinless, boneless, meat only, raw cornmeal, degermed, unenriched, yellow wheat flour, white, all-pur...
Buttermilk Fried Chicken
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
oil, canola
soup, chicken broth or bouillon, dry
spices, pepper, black
Directions:
Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of buttermilk.
Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
Season with hot pepper sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
oil, canola
soup, chicken broth or bouillon, dry
spices, pepper, black
Directions:
Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of buttermilk.
Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
Season with hot pepper sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.