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Old 04-17-2012, 05:00 AM   #1
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Buttermilk Fried Chicken

Buttermilk Fried Chicken - recipe from Olive Magazine.

The chicken pieces were marinated overnight in buttermilk, which makes the chicken very soft.

It was then coated in a lovely mix of seasoned flour (I use Doves Farm gluten free flour), paprika, cayenne pepper, garlic salt and dried herbs - oregano and thyme.

The chicken was fried briefly then baked in the oven.

Really tasty and popular with the family.

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Old 04-17-2012, 07:33 AM   #2
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Looks really good!
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Old 04-17-2012, 11:30 AM   #3
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Gravy Queen,

Your chicken looks scrumptuous.

I have a good question. In Madrid Capital, I have never seen Butter Milk --- I believe this product to be a " Sour Milk " --- Am I correct ?

Wondering, can Sour Cream ( crema agría ) be substituted for your chicken, or how could I take Regular Milk and make a butter milk from it ? And / or if this is too complicated, could I use another substitute ?

Thanks for the photographed postings.
Margi.
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Old 04-17-2012, 01:17 PM   #4
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Hi Margie, I think you can add lemon to regular milk but I will check further for you.
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Old 04-17-2012, 01:21 PM   #5
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Gravy Queen,

Due to fact that I have never seen butter milk in Spain or Italia, nor have I ever cooked with it; is there a substitute for example: sour cream ( crema agria ) ?

Your recipe looks scrumptuous ...

Thanks for posting.
Kind regards.
Margi.
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Old 04-17-2012, 01:23 PM   #6
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Gravy Queen,

Please do. I appreciate it.

I duplicated ur message by accident. Apologies.

Thanks alot.
Margi.
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Old 04-17-2012, 03:51 PM   #7
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Margi, check post #2 here: Subbing for Buttermilk
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Old 04-17-2012, 04:27 PM   #8
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Buttermilk chicken is delicious. It is a favorite way of making fried chicken down South.

Milk as a marinade for any meat makes it more tender and full of flavor. It is the enzymes in the milk that do it. I put about an 1/8 of a cup into a pound of ground beef for hamburgers. The burgers are so tender and juicy. Mix well and let stand for twenty minutes or so. Then add your seasonings. Everyone will be doing a happy dance.

Although they say that baking is an absolute science, knowing some science in cooking can be a great help.
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Old 04-18-2012, 02:33 AM   #9
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Addie I would never have thought of that.I will steal your method a claim it as my own on various UK sites
Grimoldi dont you grass me up.
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Old 04-18-2012, 02:38 AM   #10
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Quote:
Originally Posted by Gravy Queen View Post
Buttermilk Fried Chicken - recipe from Olive Magazine.

The chicken pieces were marinated overnight in buttermilk, which makes the chicken very soft.

It was then coated in a lovely mix of seasoned flour (I use Doves Farm gluten free flour), paprika, cayenne pepper, garlic salt and dried herbs - oregano and thyme.

The chicken was fried briefly then baked in the oven.

Really tasty and popular with the family.
They look fantastic mate and I applaud your courage mon brav posting a fried chicken recipe in the home land of that fragrant dish
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