Buttermilk Dipped Chicken

Fried chicken in a buttermilk batter is hard to beat in this genre of comfort foods. I have adapted this a bit to make it a little more healthy by eliminating 90% of the oil and using powdered buttermilk.
Buttermilk Dipped Chicken | Dishin' With Darla

Substitutions

  • Boneless chicken works as well.  Oven time is much less. 
  • Also cutting the chicken in strips and either cooking in a skillet or oven is also very good
  • This recipe is also great for catfish, shrimp
  • Add more cayenne is like it spicier
  • Add a little cornmeal to the flour for a good southern taste
Buttermilk Dipped Chicken | Dishin' With Darla

Buttermilk Dipped Chicken

Fried chicken in a buttermilk batter is hard to beat in this genre of comfort foods. I have adapted this a bit to make it a little more healthy by eliminating 90% of the oil and using powdered buttermilk.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 people

Ingredients

  • 1 whole chicken (OR 4 breasts with the bone in)
  • 3 eggs (beaten)
  • 1/2 c buttermilk (I use powdered, add water for less fat)
  • 1 c flour
  • 1 t sage
  • 1 t paprika
  • 1 t pepper
  • 1 t salt
  • 1/2 t cayenne
  • 1 t thyme

Instructions

Chicken Prep

  • Preheat oven to 350 degrees.
  • Mix eggs and prepared buttermilk and add to a shallow bowl.
  • Mix flour and seasonings and put on a plate.
  • Dip chicken in egg mixture, then dredge in flour.
  • For an extra coating, do once more. (double the flour if you want to double coat)

Cooking Chicken

  • Heat 1/2 c of oil in a heavy skillet.
  • Cook meat in batches, not letting the pieces touch.
  • Brown the meat on each side and place in an ovenproof casserole dish.
  • Cook in the oven for about 20 minutes until the internal temp reaches 165 degrees.
  • Let the chicken rest for a few minutes, then serve.
  • ENJOY!

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