1. In a bowl mix all the ingredients (paprika, peppercorn, salt, dry onion, dry garlic, oregano, thyme, rosemary, sage, tarragon and allspice.
2. Grind them until fine. Pour the buttermilk
3. Place the chicken pieces and cover/refrigerate for 1-12 hours
4. In another bowl place the flour with seasoning.
5. Coat the buttermil chicken with flour mixture.
6. Deep fry until golden brown 12-15minutes. Serve
Difficulty: ................. intermediate
Preparation: ............ about 90 minutes
Servings: ................. 5
15ml paprika
15ml peppercorn
15ml salt
15ml dry onion
15ml dry garlic
15ml oregano
15ml thyme
15ml rosemary
15ml sage
15ml tarragon
15ml allspice
250ml buttermilk
Chicken pieces
625ml flour
Seasoning
1. Wash and dry your chicken breast meat, and cut into cubes of desired size. 2. Sprinkle with salt...
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already s...
1. In a small bowl thoroughly combine 1 tablespoon paprika, tablespoon onion salt, 1 teaspoon celer...
With a knife, cut uncooked, boneless, skinless chicken breasts into small squares or rods (as many a...
Place half of the butter and half of the olive oil in a medium to large frying pan. Place the fryin...