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.
Enjoy
Oh that looks good!!
ReplyDeleteHow much chicken do I need to buy? How much food does this make?
ReplyDeleteI used two large chicken breasts, not frozen, and cut them into 5 strips. This was enough for J and I and some extra. He ate the left over chicken strips and not the left over mashed potatoes which I found amusing. He told me it was because the chicken strips were good finger food for playing his video game, Dishonored, and not mashed potatoes. Right, note to self, when J is on a video game kick I should only make finger food for dinners.
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