Hi Jennifer, no I haven't tried this recipe. If you have made something
similar to this recipe, I'd say your right. thanks for noticing and pointing
it out to me. I could of copied the recipe wrong, could be 1 1/2 cups or
even 2 1/2 cups, unfortunately I don't know where I got the recipe from. I
have saved it thinking I would try it some day.
Shannon
----- Original Message -----
From: "Jennifer Chambers" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 13, 2013 10:00 PM
Subject: Re: [CnD] Crispy buttermilk Chicken
Hi Shannon,
I'm wondering if this amount of flour is correct? Whenever I've
coated 3 pounds of chicken with a flour mixture, it has required at
least two to two and one-half cups flour. Have you tried this recipe?
Does it work okay with a half cup?
Thanks in advance.
Jennifer
On 1/8/13, Shannon Hannah <[email protected]> wrote:
Crispy buttermilk Chicken
This chicken tastes fried but does away with all the grease. The secret is
to lock in the moisture by dredging the chicken pieces in flour and
dipping
them into buttermilk that you've spiced up with paprika, cayenne, mustard
and sage. Then you roll the pieces in crushed cornflakes.
2 teaspoons extra-virgin olive oil
1/2 cup buttermilk
1 2 ½ - to 3-pound fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2
wings)
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper (optional)
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
2 cups cornflakes
Instructions
Preheat the oven to 425 degrees F.
Pour the olive oil into a baking pan large enough to hold the chicken
pieces
in a single layer without crowding. Using your fingers, rub the oil over
the
dish so that it's completely but lightly coated.
Rinse the chicken in cold water and pat dry. In a wide bowl or on a large
plate, season the flour with the salt and pepper. Dredge each chicken
piece
in the flour until it's completely coated. Tap the chicken against the
side
of the bowl to loosen any excess flour and set the pieces aside. Discard
the
flour.
Crush the cornflakes by placing them in a big resealable plastic bag,
carefully pressing the bag to push out the air. Seal the bag (leaving as
little air inside as possible) and crush the flakes using a rolling pin.
Pour the crushed flakes into a wide bowl or onto a large plate.
In a bowl large enough to dip the chicken pieces, mix the buttermilk,
mustard, cayenne (if using), paprika and sage. Give each floured chicken
piece a good buttermilk bath all over, then roll in the crushed flakes.
Arrange the chicken pieces in the prepared baking pan. Bake for 15 to 20
minutes, lower the heat to 375 degrees F, and bake for another 25 to 30
minutes, until cooked through and crispy. (The juices should run clear
when
the meat is pierced with a knife.)
Serves four to six
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