Ingredients:
6 chicken breasts
1/2 cup butter milk
1 1/2 cup flour
1/2 tsp white pepper
1 tsp salt
1 canola oil for frying
Instructions:
Wash chicken breasts remove skin and visible fat,leaving the bone.
Pat dry with paper towel. Pour buttermilk in shallow bowl. In second
bowl, mix flour, pepper and salt. Put skillet on high heat and add
canola oil about 1/2" deep.
Dip each breast in the buttermilk,making sure it is completely
coated. Dip in the bowl off flour,turning to thoroughly coat both
sides.Shake each piece to remove loose flour. Place chicken in the
hot oil,flesh side down.
When skillet is full,turn heat down to medium and let chicken fry
until just golden brown and crispy,then turn and let second side get
golden.Be careful when turning not to break the buttermilk crust.
Reduce the heat to low,cover and cook 25 minutes.Check to make sure
heat is not too high and chicken does not brown to fast. Remove lid
and turn pieces over once more.Turn heat up-but not too high-- and
cook a few minutes longer until crust is crisped. If crust on the
sides of the breast is still soft and mushy,turn those pieces on
their side in the oil for a minute or two so they can fry up crisp.
Makes 6 servings.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Buttermilk Chicken Recipe provided by Recipes To-Go
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