|Chicken Fried Chicken|
The other day I had a craving for some spicy chicken, but all I had in the house were some boneless, skinless chicken breasts and they tend to fry up dry.
But, I did have some buttermilk in the fridge and got one of those AHA moments. Soak the chicken in buttermilk, add some cayenne pepper, a little onion powder and some parsley.
You'll get these happy little chunks of buttermilk and flour on the chicken which are so good, when they're fried.
add a drizzle of my semi-homemade blue cheese dressing;
This made such a nice meal, and the best part, there were leftovers, so I was able to do a repeat for lunch the next day.
Semi-homemade Blue Cheese dressing
1 bottle Wishbone Ranch dressing
2-4 oz. Blue Cheese crumbles
a little buttermilk, if needed.
Whiz together in a food processor until the blue cheese is incorporated a little, and then serve.
Recipe: Chicken Fried Chicken
3 half breasts, cut into cutlets. (As if you were butterflying the breast, just cut all the way through)
1 cup buttermilk
1 tsp (or to taste) Cayenne pepper (less if you don't like spice)
1 tsp Onion powder
1tbsp. Fresh Parsley, chopped
2 cups flour
1-2 tbsp. Cayenne Pepper
1-2 tbsp. Onion Powder
1 tsp. Salt
1 tsp Pepper
Peanut Oil to fry in
Mix buttermilk and spices together and pour over chicken in a container, place the lid on and put it in the fridge for a couple or more hours. You can actually do this first thing in the morning, and let it marinate all day. The buttermilk helps to tenderize and moisten the meat.
Prepare flour mixture. I use a large aluminum pan, (buy the 30 pack at Sam's Club, about $7 and it works out to less than 30 cents a pan). I didn't measure the flour, but I'm guessing I used about 2 cups of flour, I wanted to make sure I had enough. Mix the spices in with the flour. At this point I moisten a finger tip and touch the flour and taste. You should be able to taste the spices, and at this point you can adjust and add more Cayenne or salt or ... If you find it's too strong, just dump in a little more flour. I also cut a small piece of chicken, dredge it and fry it, and taste test there as well. (and it's an excuse to nosh a little bit if you're way hungry). Then just fry each breast cutlet, until golden brown. When the chicken is in cutlets like this, it cooks more evenly, and you don't end up with a dark brown exterior and a raw interior. After each pan is fried, I take the cutlets and place them in a warm oven and continue frying. You don't want to cook too many at once, and you do want to let the oil come up to temp again between each pan full.
If you fry up some extras, you've got a nice little lunch for the next day or so. I like making more than we can eat in one meal.
You just never know when a snack attack will hit.