|The Chicken and Poultry Bible|
|by Christian Teubner|
These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables.
1 - 10 of 90 for buttermilk chicken
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Preheat oven to ... or bowl, combine chicken and buttermilk. Chill for ... these. I serve them w/ a variety of sauces, like BBQ, mustard, sweet-n-sour.
In bowl, blend ... 1/2 seasoning mix, buttermilk, and chicken. Let marinate ... deep skillet, heat oil until hot. Fry chicken in batches about 15 minutes.
Dip chicken into 1/2 cup buttermilk. Then roll ... 1 cup buttermilk and soup; pour around chicken. Bake 15 minutes more or until done. Serves six people.
Place water, bouillon, ... quart casserole. Place chicken, breast side ... with flour and buttermilk. Cook high ... - the chicken browns better this way.
Dip chicken in 1/2 cup buttermilk. Roll in ... Serves 6. NOTE: The gravy is delicious served over rice. Chicken may be skinned. I use half the amount of salt.
Melt butter in ... Combine egg and buttermilk. Dip chicken in egg mixture, ... chicken at 350 degrees F. for 30 minutes or until done. Yield: 8 servings.
Combine first 4 ... set aside. Combine buttermilk and baking powder ... 2 pieces of chicken in buttermilk mixture. ... chicken on paper towels. Serves 8.
Melt butter in ... Combine egg and buttermilk. Dip chicken in egg mixture ... with butter. Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes.
Dip chicken in 1/2 cup buttermilk. Then roll ... cream of chicken soup; pour around chicken. Bake 15 minutes. Excellent served with rice as a side dish.
Place chicken in a bowl, pour buttermilk over chicken and ... 20 to 30 minutes, or until golden brown. Serve along with chicken. Makes about 10 biscuits.
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