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Prep 48 hrs
Cook 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.
- 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)
- 1 hidden valley ranch dressing mix, package
- 1 cup mayonnaise
- 1 cup milk
- The day before frying, mix the salt, sage and thyme together in a plastic bag.
- Add the chicken pieces and toss until they are evenly and lightly coated.
- Refrigerate for 30 minutes.
- Rinse the chicken under running water and place in a shallow dish.
- Pour the buttermilk over the chicken.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next day, combine the flour, salt and pepper in another shallow dish.
- Drain the buttermilk from the chicken pieces, but do not dry them.
- Dredge the chicken in the flour mixture.
- Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
- Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
- Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
- Drain the chicken on wire racks with paper towels underneath.
- For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.