To be honest, I'm waffling on dinner. I made whole wheat pancakes for breakfast this morning and then baked cookies this afternoon, so I'm feeling a smidgen kitchen'd out...but what's on the menu is fried chicken. Last weekend, we postponed panko chicken cutlets in favor of going to see "Paul Blart: Mall Cop" at the movies, so I may make the fried chicken that type of fried chicken. Normally, I would make real fried chicken, fried in margarine on the stovetop, and make gravy to put on biscuits. Yes, I know I'm weird. But chicken gravy (or turkey gravy, for that matter) is totally tasty over biscuits. It's scrumptious. I've even got Husband eating them that way now. Darn it, now I'm making myself want chicken that way. I guess we're having real fried chicken then. I guess I'll throw those chicken cutlets back in the freezer. So fried chicken it is. It's super easy, too...
2 c buttermilk
1 whole chicken, cut up (or your favorite bone-in pieces, around 3 lb)
1 tsp Accent
1 tsp salt
1 1/2 c flour
4 Tbsp margarine
1. Marinate chicken pieces in buttermilk for at least 30 minutes before frying. It keeps the chicken juicy.
2. Mix flour, Accent, and salt in a small bowl, and add about 2 Tbsp of buttermilk to the mixture. Mix as best you can. Mixture will be bumpy and lumpy - makes for good chicken crust.
3. After marinating chicken, pick each piece out and all to drip excess buttermilk off before dipping and rolling in flour mixture. It's okay if drips get into the flour mixture.
4. Heat up a 12 inch skillet to medium-high heat and add margarine, until just about smoking. Heat up oven to 350. Fry chicken until a deep golden brown, then flip over (about 4-5 minutes). Fry about 3-4 minutes on the second side, then transfer chicken to an oven safe plate, into a 350 degree oven, while you assemble any other parts of dinner (like gravy).
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