This is a delicious way to get my family to eat lots of vegetables. It's great the next day (reheated or cold). I season the chicken prior to cooking with an Asian spice mixture I have (Singapore seasoning). If serving another day, add 1/2 -1 cup chicken broth with the teriyaki sauce so it won't get dry (I usually add some to any leftovers I have before putting it in the fridge).
I adapted this recipe from 'The Best Recipe Cookbook'. I usually don't have buttermilk in the house so I substitue 1 cup clabbered milk (1 Tbsp. white vinegar plus enough milk to make one cup, let stand 5 minutes before using) or 1 small container yogurt plus enough milk to make 1 cup wet ingredients. If using yogurt you'll probably need to add 1-2 Tbsp. extra milk because the batter will be thicker.
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