Buttermilk Chicken-Fried Chicken – a delicious recipe with chicken, buttermilk, yellow cornmeal, flour, salt, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pour 1/2 cup of the buttermilk into a shallow bowl.
2
Put the cornmeal, 1/4 cup of the flour, salt, and pepper in a second shallow bowl.
3
Stir the dry ingredients to mix.
4
Dip the chicken in the buttermilk and then in the cornmeal mixture until well coated.
5
Heat 2 tablespoons of the oil in a skillet over medium-high heat and saute the chicken for 8 to 10 minutes until fork tender and cooked through.
6
Transfer the chicken to a platter.
7
Stir the remaining 2 teaspoons of flour into the pan juices until smooth.
8
Reduce the heat to medium and add the stock and the remaining 1/2 cup of buttermilk to the skillet and simmer for about 2 minutes, or until thickened.
9
Season with salt and pepper and spoon over the chicken.
911
kcal
Calories
69
g
Fat
11
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves, 1 cup buttermilk, ¼ cup yellow cornmeal or ¼ cup white cornmeal, ¼ cup flour, and more.
Yes, Buttermilk Chicken-Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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