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Thursday, October 18, 2012

Buttermilk Fried Chicken

I am still on my buttermilk kick.  I made buttermilk fried chicken strips with buttermilk mashed potatoes and canned green beans.  J loves green beans so it is the vegetable of choice when I want to make a complete meal.  He hates pretty much every other green vegetable, but at least I know he will eat his green beans.

Buttermilk Fried Chicken Recipe

  • Cut boneless, skinless chicken breast into strips.  Cover strips in buttermilk and let it sit in the refrigerator for 4 - 6 hours.  
  • Fill a large pan with 1 - 2 inches of oil.  I used vegetable oil.  Heat the oil on medium high.  You know its ready when you splash a few drops of water on it and it sizzles.  
  • Things are about to get sticky so if you are tactile defensive or have a phobia of touching slimy things, wear gloves.  If you are not afraid of getting your hands dirty, this is going to be fun.  Mix together about 2 cups of flour with a few teaspoons of  salt , pepper, and any other seasoning such as,  Italian Seasoning.
  • Dredge buttermilk chicken strips into flour until it is well coated then transfer it to the hot oil carefully so you don't burn your fingers.  Fry for about 8 - 10 min.  Half way through, 4 - 5 min, flip it over so both sides are evenly fried a golden brown.  The oil should not cover the entire strip, just about half way up.
  • Remove fried strips and set onto paper towels to drain. 
  • For Buttermilk Mashed potatoes:  
    • Wash and Peel a few russet potatoes.  Cut potatoes into 1 - 2 inch chunks.  
    • Cover potatoes in water in a large pan.
    • Boil for about 20 minutes until tender
    • Drain
    • Mash with butter, buttermilk, salt and pepper to desired consistency.  Add some shredded cheddar or other cheese when serving.