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
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.
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!
