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I 've never been able to try things like this before,as buttermilk is a rarity around here-but I managed to track some down,and was so excited about trying this.I was not disappointed. I cut my chicken into big fat strips and used Mitani Chicken Salt as we don't get Old Bay here.I left the chicken in the buttermilk for 24 hours.I also used mixed herbs,as I only had fresh thyme and marjoram.The result was crisp and crunchy coating that gave way to moist,tender and juicy chicken.Absolutely delicious.My DH is delighted that I've finally 'cracked it' and has requested it again already.Another winner Kittencal..thank you xx
We made this recipe last night and we loved it! Followed it exactly and made with mashed potatoes and corn as side dishes. Thanks!
This was so good! I served it to dinner guests on Saturday along with mashed potatoes, green beans, yeast rolls and apple pie. I got so many compliments on how juicy and tender the chicken was and how great it tasted! I did add some bread crumbs to the flour (had them on hand and just needed to use them up) and cut my breasts into strips, but that was my only changeThanks so much for another keeper!
This was great. I marinated my chicken breast in buttermilk with hotsauce and worstershire sauce overnight. I kicked up the cayenne a bit aince we like it spicy.
Only did two chicken breasts cut into strips. Loved how moist and tender they were and the breading stayed on. I did dip them let them set for 10 min. and then dipped again. Used the leftover breading ago dip the fries also. The half recipe was still too much so may cut it down to a quarter.
I'm a self-taught chef; and I finally got up the nerve to use my new deep fryer. First, I made a paste of flour, milk, baking powder, Kosher salt, Old Bay, crushed garlic and crushed onions. I used two one-half pound boneless skinless chicken breasts. <br/><br/>Heat oil to 360. Cover the breasts with the paste, and drop in hot oil for 15 minutes. Turn breasts over and cook for another 15 minutes. <br/><br/>I served each breast on a bed of white rice, along with steamed asparagus and sliced porcini mushrooms. Salt and pepper to taste. Super yummy.
This was way too salty. I halved the coating recipe, but cut the salt back to only one teaspoon. We had to scrape off all of the coating to be able to eat the chicken. Also the coating absorbed a lot of fat despite cooking it at a high enough temperature.
I used 3 breasts cut into strips. I halved the recipe, but next time I will 1/4 is as I had alot of flour mix left over. This was delicious.
The best fried chicken I have ever had in my life. Soooo tender and juicy on the inside, super crispy on the outside and very flavorful. Thank you very much for sharing this fantastic recipe.
The buttermilk makes a good coating. The seasoning choice was excellent. Thanks!