Picnic Basket Buttermilk Fried Chicken
Recipe courtesy Debra Ponzek and Geralyn Delaney Graham, The Summer House Cookbook, Potter, 2003
Show: Sara's Secrets
Episode: Al Fresco Favorites
Rate This RecipeRead users' reviews (21)
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Total Reviews: 21
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By dlmelvin_2179189
BORON, CA
on March 18, 2005
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This was one of the most tender chicken dishes I have ever had. I really enjoyed this. It does have a bit of a tang to it from the buttermilk, I would suggest not marinating so long. I think it was great.
By jsdaxe_1500275
Smyrna, GA
on December 20, 2004
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I made these as chicken tenders for my son's birthday party. They were incredible. There is a local restaurant that is famous for making the best fried chicken in Atlanta and one of my guests told me that mine was better. I pre-fried them the night before the party and just crisped them up in the broiler the day of the party. They were great hot or cold.
By Cheftiggs
Miami, Fla
on October 03, 2004
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This was very very good and simple to do, i will do it again. I was skepitcal on the buttermilk... seeing I dont drink buttermilk, but it was excellent and is a now favorite of mine to do....thanks
By jimngayle_519716
Acme, WA
on August 09, 2004
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I skipped the buttermilk step.Fried it longer and baked it longer. My grand children said "This taste just like KFC".It had just a good crispy coating.
By phoenix54rocks_...
Forestville, WI
on June 06, 2004
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I'm 13 years old and i love to cook! If you have any recipes please e-mail me at phoenix54rocks@hotmail.com... a hint for this one use only chickin brests and cut them into strips...that way you get bredding and chicken with ALOT!!! of flavor!!
By jeannettemoody_...
Akron, OH
on June 03, 2004
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I'm 13 years old and i love to cook! If you have any recipes please e-mail me at phoenix54rocks@hotmail.com... a hint for this one use only chickin brests and cut them into strips...that way you get bredding and chicken with ALOT!!! of flavor!!
By ygallagher_365875
San Antonio, TX
on June 02, 2004
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Not bad, a little messy. The chicken didn't cook all the way throughthe first time, had to add some time to the recepie. After it was done it tasted good and left a mess of the kitchen, which is always a good sign of good cooking..:
By vze8hc18_388373
Laurel, MD
on June 01, 2004
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I could do without the buttermilk, thank you
By robynise
San Diego, CA
on May 31, 2004
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I made this for a picnic served cold and it turned out great. The next time I make it I will remove the skin, which came out soggy instead of crispy. Also, I would cook it for at least an hour.
By cholley83_331393
Orangeburg, SC
on May 29, 2004
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I found this recipe to be of very high quality and taste.....The chicken was very crispy and tender.....just the way us southerners like it! Superb Recipe!