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Jim Coleman Recipes

Spicy Buttermilk Fried Chicken

For this recipe you will need:

2 lbs. boneless, skinless chicken breasts
1 cup buttermilk
2 tablespoons hot sauce
3/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons freshly minced fresh mixed herbs (parsely, oregano, thyme)
1 quart canola oil for frying

To prepare this recipe:

Trim the chicken breasts, removing fat and tendons. Cut into 2-inch-wide strips. Mix the buttermilk and hot sauce in a large bowl and marinate the chicken overnight in the refrigerator.

Combine the flour, cornmeal, seasonings and herbs in a large self-sealing bag. Add the chicken pieces, a few at a time, to the bag and shake in the seasoned flour.

Heat the canola oil in a large skillet to 350 F. Fry the chicken uncovered in the canola oil, cooking only as many pieces at one time as will fit in without crowding. Turn the pieces after 2 minutes, and cook until golden brown all over.

Serves 4

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