Buttermilk Fried Chicken
4 chicken breast halves or other chicken pieces
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons vegetable oil, divided
1 1/4 cups buttermilk
2 to 3 bunches green onions, cut into 2-inch lengths
Combine chicken, salt, pepper, and the flour on large plate; toss lightly to
coat. Heat 1 tablespoon oil in large skillet over medium-high heat. Add
chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken,
pouring off excess oil.
Return the skillet to the heat and add buttermilk, scraping pan to loosen any
brown bits. Add chicken, skin side up. Reduce heat to medium-low, cover,
and simmer until chicken is tender and juices run clear, about 15 to 20
Meanwhile, heat remaining 1 tablespoon oil in another skillet over
medium-high heat. Add green onions and toss to coat. Cook until just
golden, about 3 minutes. Season with salt and pepper to taste.
Arrange chicken and green onions on serving platter. Pour remaining juices
from the chicken skillet into blender container and pulse until smooth. Serve
Serve with rice or potatoes.
Makes 4 Servings