Buttermilk fried checken breast

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Kale Soup With Potatoes and Sausage. Buttermilk-Marinated Roast Chicken. Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior.

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Here is how to make buttermilk fried chicken! Soak chicken breasts in buttermilk, dip in flour coating and then fry in a pan for tender, juicy chicken with amazing flavor. You may also like our garlic parmesan chicken.

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I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.

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I know — super hard life, right? Testing out fried chicken over and over. One time, we got super close and thought the batter was perfect, but in order to cook the chicken all the way through, it would burn the outside. That was super disappointing.

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Your Rating: 5 4 3 2 1. Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk.

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Super juicy and tender on the inside yet crispy on the outside and bursting with flavor! Perfect for lunch or dinner and served with a side salad. Everybody loves fried chicken!

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Estimated values based on one serving size. My market was all out of boneless thighs so I just bought regular thighs and removed the skin and bone. A lot of work on the front end but totally worth it for the taste!

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Estimated values based on one serving size. Mix all your spices together before you put it on the chicken. Be sure to fry on medium heat to make sure the meat is thoroughly cooked through. Thighs usually take longer to fry than drumsticks.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for hrs.

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