Buttermilk Fried Chicken

Is it ironic that two Southern girls make fried chicken for their first post with actual food on it? I think it's grand. Paula Deen would be so proud, except that this recipe (courtesy of Pioneer Woman) has no butter. Sad day.

You'll need 2-3tsp (we recommend a little more) of whatever spices you want. We used Tony's, paprika, and cayenne pepper because that's what we had in the pantry.

Enough buttermilk to soak all the strips in, and another 1/4-1/2 cup to add to the dry mixture.

About 1 inch of vegetable oil to fry the suckers in.

Chicken breasts, cut into strips.

First, cut the chicken into strips and let them soak in the buttermilk for 15-20 minutes.

While the chicken is soaking, put together your dry mixture. I forgot to take a picture of the flour, but you need 1 1/2 cups (we recommend a little more.)After the flour and spices, add your extra buttermilk.

While your chicken is soaking, you can also let your oil heat up. After the chicken is ready roll each strip in the flour mixture and throw. . OK. . not throw. .place them into the oil.

Let each side cook for about 2 minutes each. Now your cholesterol is ready for destruction! Yum!


Problems: Our biggest problem was that the dry mixture started turning into a doughy mess, and wouldn't stick on the chicken. We added extra flour, and you might have to as well. When you add flour, make sure to add spices!

Sides: We kept it pretty simple. We had steamed broccoli with ours. . very easy if you have a steamer of course! Make sure to add plenty of water!