You are here

Spicy Buttermilk Fried Chicken

Chef.at.Home's picture
Ingredients
  Buttermilk 2 Cup (32 tbs)
  Hot sauce 1⁄4 Cup (4 tbs)
  Frying chicken/3 pounds chicken tenders 4 Pound, cut up (1 Chicken, 3 To 4 Pound)
  Seasoned bread crumbs 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Eggs 3 Large, lightly beaten
  Cooking oil 1 Tablespoon
For pan gravy
  Yellow onion 1⁄2 , chopped
  Chicken broth 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Oil 1⁄4 Cup (4 tbs)
Directions

In a large shallow dish, combine the buttermilk and hot sauce.
Add the chicken pieces.
Cover and marinate in the refrigerator for 1 hour.
Preheat the oven to 375°F.
Combine the bread crumbs, salt, and pepper in a medium-size bowl.
Place the beaten eggs in a shallow bowl.
Dip the chicken pieces first in the crumbs, then in the egg to coat.
Dip in the crumbs again until the chicken is well coated.
Heat 2 inches of oil in a large frying pan.
Fry the chicken in hot oil until browned on all sides, but not cooked through, turning often.
Place the chicken in a shallow baking dish.
Bake until chicken is no longer pink in the center, about 20 to 30 minutes.
For the pan gravy.
Pour off the oil from the pan, leaving the browned bits.
Add the onion and chicken broth, cooking until the onion is tender and scraping the crusty bits off the bottom of the pan.
Stir together the cornstarch and water and stir into the pan.
Bring the mixture to a boil, then reduce heat.
Cook and stir until the mixture is thickened and bubbly, then cook 2 minutes more.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Servings: 
8

Rate It

Your rating: None
4.295835
Average: 4.3 (12 votes)