My favorite chicken recipe (Buttermilk Fried)

RE: My favorite chicken recipe (Buttermilk Fried) (aaaaaa)

Sun, 08 May 2005 22:29:44 GMT

Your right, thanks Gizmolito. The recipe calls for 2, but I used enough to cover have of the chicken before turning. Sesame oil also works good with this recipe, if you drop the temp, and increase the time.

Troy

RE: My favorite chicken recipe (Buttermilk Fried) (Gizmolito)

Sun, 08 May 2005 17:03:51 GMT

Is one tablespoon of oil enough with all the floured parts? "...discarding excess oil?" I'd think you would have to keep adding oil to keep it from sticking.

RE: My favorite chicken recipe (Buttermilk Fried) (Hogbody)

Sun, 08 May 2005 13:24:44 GMT

~*YUM*~ sounds good. Thanks

My favorite chicken recipe (Buttermilk Fried) (aaaaaa)

Thu, 05 May 2005 21:07:20 GMT

This on hits the spot for me, so I thought I would share it with the group....

Buttermilk Fried Chicken

4 (2 lbs.) large chicken thighs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil. divided
1 1/4 cups buttermilk
4 bunches green onions, cut into 3"

Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat.

Add chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken, discarding excess oil. Return skillet to heat and add buttermilk, scraping pan with wooden spoon to loosen any brown bits. Add chicken, skin side up.

Reduce heat, cover, and simmer until chicken is tender and juices run clear, 15 to 20 minutes.

Meanwhile, heat remaining oil in another skillet over high heat. Add green onions and toss to coat. Cook until golden, 2 to 3 minutes. Season to taste.

Transfer chicken and green onions to warm serving platter. Pour remaining juices into blender and pulse until smooth. Serve with chicken.

Troy,
http://coogsfinest.com