Tips and Hacks
Long sprigs of rosemary tied together make an excellent basting brush for the barbecue. When you're finished basting your food, throw the sprigs onto the coals for added flavor.
Buttermilk Chicken
Submitted by Keldon C. See all of Keldon C.'s recipes. | December 3rd, 2022
Ingredients are for 6 Servings.
Scale It
Amount Unit Ingredient
6 each
3 tablespoons
1/2 cup
1 1/2 cups
1/2 teaspoon
1 teaspoon
Wash chicken breasts, remove skin and visible fat, leaving the bone. Pat dry with paper towel.

Pour buttermilk in shallow bowl.

In second bowl, mix flour, pepper and salt.

Dip each breast in the buttermilk, making sure it is completely coated.

Dredge the chicken in the bowl of flour; turning to thoroughly coat both sides.

Shake each piece to remove loose flour.

Put a deep skillet on medium-high heat and add canola oil. Heat until the oil shimmers.

Place chicken in the hot oil, flesh side down.

Turn heat down to medium and let chicken fry until just golden brown and crispy.

Turn once and let second side fry to golden. Be careful when turning not to break the buttermilk crust.

Reduce the heat to low, cover and cook 25 minutes, checking occasionally to make sure the chicken doesn't burn.

Remove lid and turn pieces over once more.

Increase the heat to medium-high and cook a few minutes longer to re-crisp the crust.

Submitted by Keldon C. See all my recipes. | December 3rd, 2022

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Instead of using a bowl for your veggie dip; use a hollowed out red cabbage. Not only is it a decorative serving dish, it can also be eaten.