The combination of this nutty dusting for frying the chicken and the sweet and creamy potatoes awash in milk gravy leaves The Colonel in the dust. The roasted mixed nuts add a touch of unexpected complexity. And if you’re looking for a family night comfort food fix, this is it.
From Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing
Marinate the chicken in the buttermilk in the refrigerator for at least 1 hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast-iron skillet, heat the canola oil to 325F, or until the oil is bubbling. Remove the chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4 to 5 minutes on each side, until golden brown. Transfer the chicken to paper towels to drain the excess oil. Top generously with the gravy.
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