Picnic Basket Buttermilk Fried Chicken

Recipe courtesy Debra Ponzek and Geralyn Delaney Graham, The Summer House Cookbook, Potter, 2003

Show: Sara's Secrets

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • 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.

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  • 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.

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  • 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

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  • 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.

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  • 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!!

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  • 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!!

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  • 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..:

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  • on June 01, 2004

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    I could do without the buttermilk, thank you

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  • 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.

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  • 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!

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