6 chicken breasts
1/2 cup butter milk
1 1/2 cup flour
1/2 tsp white pepper
1 tsp salt
1 canola oil for frying
Directions
Wash chicken breasts remove skin and visible fat,leaving the bone.
Pat dry with paper towel. Pour buttermilk in shallow bowl. In second
bowl, mix flour, pepper and salt. Put skillet on high heat and add
canola oil about 1/2" deep.
Dip each breast in the buttermilk,making sure it is completely
coated. Dip in the bowl off flour,turning to thoroughly coat both
sides.Shake each piece to remove loose flour. Place chicken in the
hot oil,flesh side down.
When skillet is full,turn heat down to medium and let chicken fry
until just golden brown and crispy,then turn and let second side get
golden.Be careful when turning not to break the buttermilk crust.
Reduce the heat to low,cover and cook 25 minutes.Check to make sure
heat is not too high and chicken does not brown to fast. Remove lid
and turn pieces over once more.Turn heat up-but not too high-- and
cook a few minutes longer until crust is crisped. If crust on the
sides of the breast is still soft and mushy,turn those pieces on
their side in the oil for a minute or two so they can fry up crisp.
Makes 6 servings.
Servings: 6 servings
Buttermilk Chicken Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Poultry
The History of Recipes
Historians have found proof that recipes existed far back into the far past, in truth as far as the early Egyptians, and maybe even further. In practice though, sadly, these old cookbooks were just simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are some clay tablets in Sumerian which show 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 tried it feel wonderful. Progressing into Roman times around 25BC a man called Apicius compiled some documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. Later on, we have two books which date from the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is served today, but rather recipes for the types of food cooked for the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices prompted a surge in books on cooking, some of which are now in private libraries. For the next few years, the wealthy families of Europe tried to offer the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. By the advent of the twentieth century, recipe books were starting to become popular mostly due to higher levels of literacy, more spare time and having more money. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Buttermilk Chicken recipe.
