"Recipes are meant to be shared"...Ann Thibeault

Friday, March 20, 2009

Buttermilk Fried Chicken

This dinner was so simple that we were eating 45 minutes after I got home from work. More "diner food". Buttermilk Fried Chicken, Onion rings, mashed potatoes with chicken gravy and peas.
Cut two large boneless chicken breasts in strips and rub with fresh garlic.

TIP: Rub a garlic clove on a microplane. Easiest way to make a garlic paste.

Put chicken in a bowl and cover with buttermilk. If you have time put it in the fridge and leave it for an hour. (I didn't have time) Season flour with salt and pepper and a little cayenne pepper. Dip the chicken in the flour and coat well. Set aside while the oil heats. Heat the oil to 350°F and toss the chicken in flour one more time before frying. Cook the chicken in batches. Because the chicken is boneless it doesn't take long for it too cook. Drain on paper towels and place in a low oven to stay warm while the second batch cooks.

Since I already had the buttermilk and the flour out, I made Buttermilk fried onions rings too. Just slice a big white onion into thin slices and separate into rings. Soak in buttermilk and then toss in the seasoned flour and fry for just a minute or two. The coating is so lite and crisp. Our favourite onion rings.

Buttermilk Fried Onion Rings


  1. Your onion rings look perfect,Ann! And I love fried boneless chicken pieces. I will use your method of preparation next time I fry chicken. Love the garlic rub and buttermilk soak. I'll bet both add wonderful flavor and tenderness!!

  2. oy, i am way to hungry this morn... i mean i am ready to make this for breakfast...

  3. your site makes my mouth water ... great recipes and beautiful photographs of your food

  4. Ann....
    thats it ...you are killing me!
    I want that plate of food and I want it now!


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