Country Calabash Chicken
- Ready In:
- 48hrs 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 12 chicken breast fillets, cut into strips
- 118.29 ml kosher salt
- 2.46 ml dried sage
- 1.23 ml dried thyme
- 473.18 ml buttermilk
- 354.88-473.18 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml pepper
- peanut oil (for frying)
-
Dipping Sauce
- 1 hidden valley ranch dressing mix, package
- 236.59 ml mayonnaise
- 236.59 ml milk
directions
- 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.
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