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When used as a marinade, buttermilk’s enzymes and acidity break down and tenderize proteins like chicken, beef, pork, and fish, along with adding that signature tangy flavor.
Fried chicken is frequently marinated in buttermilk that has usually been seasoned with hot sauce, garlic powder, black pepper, and other ingredients. Not only does the buttermilk marinade ...
Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and dip the chicken in the reserved marinade, coating evenly.
Rinse the chicken breasts with cold water and pat dry with paper towels. Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence. Transfer the chicken breasts to a medium bowl and pour the buttermilk on top. Set aside to marinate for 15 minutes. Position a rack in the center of ...
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl.
Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture. Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes.
2 cup buttermilk (I used 2 cups 2% milk + fresh juice of 2 lemons) 8 chicken thighs (you can also use chicken breasts and legs) 2 cup all-purpose flour; 1 tsp kosher salt; 1 / 2 tsp fresh ground ...
On the Drummond ranch, chicken for dinner is always a winner, but after a quick soak in a tasty marinade, this grilled chicken takes the top prize! Marinade recipes may take a little extra time ...
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