he marinated chicken from the fridge then leave at room temperature for 20
Marinate chicken pieces in buttermilk about 2 hours.
Mix flour, cornmeal and spices in a bowl.
Dredge marinated chicken and fry in oil or a combination of oil and butter or margarine.
Preheat oven to 350 degrees F (175 degrees C).
Pour buttermilk into a shallow dish or bow. Place tortilla chip crumbs in a large, resealable plastic bag. Dip chicken pieces in buttermilk, then place in bag, seal tightly and shake to coat thoroughly. Place coated chicken in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and juices run clear.
For Chicken:
In a shallow baking dish or
epper.
Place in a ziplock plastic bag, add buttermilk, sage and
In a large saucepan
Preheat oven to 400 degrees.
Spray baking tray with non-stick cooking spray.
Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
Spread tenderloins in single layer on baking tray.
Drizzle with olive oil.
Bake for 20-23 minutes, or until chicken is thoroughly cooked.
Place chicken livers in buttermilk and let stand 10 minutes.
Drain in a colander.
Roll chicken livers in flour.
In a deep fryer heat oil to 350 degrees.
Fry chicken livers for 3 to 4 minutes, or until brown.
Drain on paper towel.
d place both oils in pressure cooker and heat
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk.
Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
NOTE:
This is a great recipe for picnics or just eating on the patio.
>In a large bowl, whisk buttermilk with egg white, add chicken and
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a
In a soup pot, heat oil
>chicken from the pot and set aside.
Reserve the broth for
Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce
od processor.
Score the chicken breasts with a sharp
pray and set aside.
In a shallow bowl or pie
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Rinse chicken pieces. In a large heavy Dutch oven,
Melt 1 stick of butter in a flat casserole dish.
Salt, pepper and flour chicken pieces.
Place in dish and bake for 30 minutes at 350\u00b0.
Turn over and bake for 15 minutes more.
Mix cream of chicken soup with buttermilk and pour over chicken.
Cover and bake for 15 minutes longer.
Serve with rice.