Buttermilk "Fried" Chicken

Buttermilk "Fried" Chicken

• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hrs 0 mins
• Serves: 4
• Average Rating: 5/5

A cut-up whole bird gives you a delicious--and money-saving- -mix of light and dark meat. Oil the baking sheet well so the crispy coating sticks to the chicken, not the pan.

Ingredients

• 1/3 C all-purpose flour
• 2 tsp fresh thyme or 1 tsp dried
• 1/4 tsp freshly ground black pepper
• 1/2 C 1% buttermilk
• 1 egg white
• 3/4 C seasoned dried bread crumbs (we used progresso)
• 1 cut-up whole chicken (about 3 1/2 lb), skin removed
• 1 lemon, cut into wedges (optional)

Directions

Heat oven to 400°F. Coat baking sheet with oil and set aside.

Combine flour, thyme, and pepper in shallow dish and mix with fork. Pour buttermilk into another shallow dish and whisk in egg white. Put bread crumbs in a third shallow dish.

Dredge a piece of chicken in flour and shake off excess. Using tongs, dip into buttermilk to coat and transfer to dish with bread crumbs. Coat evenly with crumbs and put on prepared pan. Repeat with remaining chicken pieces.

Bake until crumbs are golden brown and chicken is cooked through, 35 to 40 minutes. Garnish with lemon wedges, if desired, and serve immediately.

Calories: 364
Fat: 7.4 g
Sat. Fat: 1.7 g
Chol: 134.6 mg
Sodium: 351 mg

SOURCE: Rodale

Buttermilk Fried Chicken

SOURCE: http://www.elise.com/recipes/archives/002033buttermilk_fried_chicken.php

I've been looking for a buttermilk fried chicken for some time. Many moons ago, Weight Watchers had a recipe for buttermilk marinated baked chicken. I have not been successful in finding that recipe but I think that if I prepared the recipe this way and baked instead of pan frying, I might have a similar result to what I remember.

Ingredients

1 (3 pound) fryer
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

Buttermilk Macaroni and Cheese

Buttermilk Macaroni and Cheese

8 oz. macaroni or other shape (I used campanelle)
2 B butter
2 TB all-purpose flour
1 cup buttermilk
1/4 cup whole milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp mustard powder
1/8 tsp ground cayenne red pepper
2 cups medium to sharp cheddar, shredded



Get pasta going, and undercook pasta by 1 minute. If it's done before the sauce, coat lightly with oil to prevent it from sticking.

Meanwhile, in a medium saucepan over medium-low heat, melt butter in buttermilk. Whisk in flour and spices, and cook until thickened, about 5 minutes. Turn off heat and add the cheeses, stirring until melted.

Add pasta to sauce. Put into 8x8 or 9x9 pan. Bake at 400 for 15 minutes, or until golden brown on top (broil if necessary). Serves 4. So simple and delicious!