American Fried Chicken

Stephania Mitsides

Blogger

Category:For Kids

Made with

bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • 6-8 pieces of chicken (thighs, drums, breast, all with skin on)
  • 1 cup buttermilk (1 cup milk mixed with 1 Tbsp lemon juice)
  • 2 eggs, beaten
  • ½ cup butter, melted
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp Mitsides Vegetable Powder
  • ½ cup Mitsides All-purpose Flour
  • ½ cup panko breadcrumbs
  • 2 cups peanut or sunflower oil

Method

To prepare the buttermilk, mix the milk with the lemon juice and set aside for 10-15 minutes. When it has thickened, pour in a bowl, add the beaten eggs and half the melted butter and mix. Place the chicken pieces inside and let them marinade for 20 minutes.

In a shallow bowl, mix together the flour, breadcrumbs, vegetable powder, garlic powder, white pepper and paprika. Dip each piece of chicken in the flour mixture making sure that all sides are well coated.

Pour the oil and remaining butter in a deep frying pan. When hot, add the chicken and cook for a few minutes each side until golden brown. Drain the chicken on kitchen paper to get rid of excess oil and serve with your favourite side dish!

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email