1 lb chicken breasts cutlets
1 . thinly sliced
1 cup buttermilk (divided use)
1/4 cup yellow cornmeal
1/4 cup .+ 2 tsp flour (divided use
1/2 tsp salt
1 tsp black pepper
1/4 cup vegetable oil
3/4 cup chicken broth
Directions
Place the chicken in a shallow dish and pour in 1/2 cup buttermilk.
Turn chicken to coat all pieces. In another shallow dish, combine
cornmeal, 1/4 cup flour, salt and pepper. Dredge chicken in cornmeal,
patting coating onto chicken with your hands.
In a large frying pan, heat 2 Tbsp oil over medium-high heat. Add
half of the chicken and cook, turning once, until meat is white
throughout, about 6 minutes total. Remove the chicken from pan and
repeat with remaining oil and chicken.
Stir in remaining 2 tsp of flour and cook, stirring, 1 minute. Whisk
broth and remaining 1/2 cup buttermilk into pan drippings, scraping
up browned bits clinging to bottom. Simmer, stirring 2 minutes.
Season with additional salt and pepper to taste. Serve gravy ladled
over chicken.
Makes about 4 servings.
Nutritional Information: per serving: 319 calories, 17g fat, 389mg
sodium, 73mg cholesterol, 50 percent of calories from fat. ** The
Dallas Morning News -- Food section -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Servings: 4 servings
Buttermilk Chicken-Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Poultry
The History of Recipes
It is quite feasible to prove the history of recipes back into distant history, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, these, ancient recipes were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he tells us how the Roman chefs were skilled in the use of a good variety of spices, including many that are still in use today like bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including parsley and basil. The introduction of these new culinary ideas caused an outbreak in publications on food, most of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of Europe tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books were increasing in popularity due to increased literacy, people having more spare time and having more disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Buttermilk Chicken Fried Chicken recipe.
