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Old 12-16-2008, 05:34 PM   #21
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I used a buttermilk brine on my turkey this year. It was yummy, but the turkey breast I smoked was a bigger hit.
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Old 12-16-2008, 05:43 PM   #22
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You guys are REALLY make me want some home made fried chicken!!! But I am TRYING to be good!!
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Old 12-16-2008, 05:50 PM   #23
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You guys are REALLY make me want some home made fried chicken!!! But I am TRYING to be good!!
Give it up and come join the dark side, or white meat whichever you prefer...
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Old 12-16-2008, 05:57 PM   #24
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Oh I'm not picky...just as long as its fried!!!

OH NO!!! Temptation is calling!!!
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Old 12-16-2008, 06:28 PM   #25
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Originally Posted by Sunbubbles View Post
OH MY BACARDI! That looks delish! Im over here droolin!
Quick question: What would happen if I brined the chicken, AND then let it sit in a buttermilk bath? ( would I end up with chicken baby food?) lol
Thank you! It's great if you like crispy chicken. If you prefer softer crust, like kfc, use cake flour :)

Honestly don't know as I've never tried...I can a one hour soak in buttermilk brine was much better than a 24 hour soak in unsalted buttermilk...
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Old 12-16-2008, 07:01 PM   #26
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Here's an easy variation that's very good if you like a little spice:

CAJUN FRIED CHICKEN

1/2 Teaspoon Cayenne Pepper
1 Tablespoon Dijon mustard
1/3 Cup Tabasco Sauce (Original)
1/4 Cup Water
1 Cup Unsifted Self-Rising Flour
1 Teaspoon Salt
3-Pound Cut-Up Chicken
1-1/2 Cups Vegetable Oil

Combine cayenne, mustard, Tabasco, and water in a bowl just large enough to hold chicken.

Deeply pierce chicken several times with cooking fork, then add to bowl, turning to coat well. Marinate for 1 hour, turning frequently. Drain chicken on rack for about 10 minutes.

Combine flour and salt in a 1-gallon plastic sealable plastic bag. Add chicken a few pieces at a time, seal bag, and shake to coat chicken well with flour mixture. Remove chicken from bag, shaking off excess flour, and return the pieces to rack. Repeat with remaining pieces of chicken. Allow chicken to dry on rack for about 30 minutes.

Heat oil to 375 degrees Fahrenheit in frying pan large enough to hold all of the chicken. Fry for 30 minutes, turning it over only one time (i.e., 15 minutes on each side). Drain on paper towels.
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Old 12-16-2008, 07:30 PM   #27
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My guess is that it is either this recipe or her own variation of Barry Bluestein's and Kevin Morrissey's from "Guilt Free Frying":
Guilt-Free Buttermilk Fried Chicken - - FabulousFoods.com
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Old 12-16-2008, 08:43 PM   #28
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PieSusan - that recipe sounds awesome and that is the first time I have ever seen Dijon mustard used that way. It would be a serious stroke of luck if that's the recipe his ex used! I sure am glad you posted that link though!!!!
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Old 12-16-2008, 08:50 PM   #29
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I am loving all these recipes, but yea a guilt free version is an added plus for me ;)
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Old 12-16-2008, 09:48 PM   #30
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I had to learn to cook a heart healthy diet for my parents--and my mom is diabetic. So, I learned how to make tasty recipes that were healthy--even with desserts.

However, I must admit, I would rather have a small portion of a real dessert than a big portion of a "healthier" dessert. It is my feeling that if you are virtuous most of the time, dessert is where you should be able to cheat in moderation. To me, it is a quality of life issue. Fortunately, my parents' doctor agreed.
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