Saturday, October 25, 2014

Buttermilk Whole Wheat Flour Fried Chicken

By Lisa VanWilliams

This lightly crusted crisp chicken is great to warm you up any night of the week, and it tastes just as delicious as it looks. The buttermilk makes the chicken nice and moist and you can spice it up to any level.  Canola oil is low in saturated fat and it promotes healthy cardiovascular function.

If you have a cast iron pan, use it for this. These would be great with some honey mustard dip, or you can do like we did and put them onto a pile of mashed potatoes and corn. That's a plate of home-style Southern comfort food right there.

4 chicken breasts cut into chunks
1 1/2 cups buttermilk
1/2 teaspoon dry mustard
1 teaspoon salt & pepper
1 teaspoon Cajun spice or Cayenne (more if you need a kick)
dash of Worcestershire Sauce
dash of tabasco
2 cups whole wheat flour
1 tablespoon baking soda
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
Canola oil

Place your cut up chicken pieces in a bowl or plastic bag to marinate for 1/2 hour up to overnight. Pour in the buttermilk, and then add the mustard, salt & pepper, Cajun or Cayenne, and a dash of both sauces. Mix it all up, cover and refrigerate.
In another bowl or flat pan, pour the whole wheat flour.  Then add in the baking soda, onion powder, garlic powder, and paprika. Mix together. When you are ready to start frying take pieces of the chicken out of marinade (drip dry off lightly) and drop them into the flour mix and coat them. Pile them up until your oil is nice and hot and drop them into hot oil and cook them up until they are nice and brown. Enjoy!

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