48 hrs 15 mins
This recipe is from our local newspaper's annual cookbook (Stroller Cookbook in the Spartanburg Herald-Journal, SC). Calabash Chicken is a favorite in my neck of the woods.
My Private Note
Units: US | Metric
- 12 chicken breast fillets, cut into strips
- 1/2 cup kosher salt
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 2 cups buttermilk
- 1 1/2-2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- peanut oil (for frying)
- 1The day before frying, mix the salt, sage and thyme together in a plastic bag.
- 2Add the chicken pieces and toss until they are evenly and lightly coated.
- 3Refrigerate for 30 minutes.
- 4Rinse the chicken under running water and place in a shallow dish.
- 5Pour the buttermilk over the chicken.
- 6Cover the dish with plastic wrap and refrigerate overnight.
- 7The next day, combine the flour, salt and pepper in another shallow dish.
- 8Drain the buttermilk from the chicken pieces, but do not dry them.
- 9Dredge the chicken in the flour mixture.
- 10Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
- 11Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
- 12Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
- 13Drain the chicken on wire racks with paper towels underneath.
- 14For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.
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Nutritional Facts for Country Calabash Chicken
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 244.8
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 2.5 g
- Cholesterol 14.3 mg
- Sodium 7652.7 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 0.7 g
- Sugars 4.8 g
- Protein 5.7 g
The following items or measurements are not included:
chicken breast fillets
hidden valley ranch dressing mix