Buttermilk Chicken with Corn FrittersTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Soaking and waiting time: 30 + 20 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:210.4 kcal
Proteins:15.7 g
Fats:11.4 g
Carbohydrate:10.1 g
Fibers:0.3 g
Sugar:0.6 g
Cholesterol:74.9 mg
Sodium:68.7 mg
Calcium:25.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Ingredients for the chicken
1500
g
frying chicken, cut into pieces
250
ml
buttermilk
250
ml
flour
vegetable shortening
salt and pepper
*Ingredients for the corn fritters
350
g
kernel corn
2
eggs
30
ml
flour
oil and/or butter
salt and pepper
METHOD
Preparing the chicken- Soak the chicken for 30 minutes in the buttermilk; drain it;
- place the flour, salt and pepper in a bag; add the chicken pieces; close the bag and shake until the chicken pieces are well coated with the flour (add more flour as needed - shake 3 or 4 pieces at a time);
- place on a rack and let dry 20 minutes;
- in a large high-sided pot, heat the shortening;
- place the chicken pieces in the fat and cook for several minutes on each side until golden;
- reduce the heat; cover and cook for 20-30 minutes until the chicken is cooked;
- remove the lid; cook the chicken on high heat for two more minutes on each side so that it regains its crispiness; remove from the pan; place on paper towels.
Making the corn fritters
- In a small bowl, combine the corn, eggs and flour; season with salt and pepper;
- heat a small knob of butter (and/or oil) in a frying pan;
- place a few spoonfuls of the mixture into the pan, flattening them out to form little cakes;
- let brown for about 2 minutes; turn and brown on the other side; place on paper towels.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
