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Lavender and Buttermilk Fried Chicken Recipe

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This recipe for Lavender and Buttermilk Fried Chicken, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 split chicken breasts on rib bones with skin
2 t. kosher salt
2 t. ground pepper
2 c. buttermilk
canola or peanut oil for frying
2 c. all pupose flour
1 t. paprika
pinch of cayenne pepper
1 t. dried thyme
2 T. dried lavender flowers
2 large eggs
1 c. whole milk
1 c. water

Directions:
Directions:
1. Rub chicken breasts with 1 t. salt and 1 t. pepper and place in heavy duty ziploc bag. Add buttermilk. Marinade in refrigerator for 12 hours or overnight.
2. Fill large heavy duty pot with oil and heat to 350 degrees. In a large bowl, combine the flour, paprika, cayenne, thyme, lavender and remaining salt and pepper. In a separate bowl, make an egg batter by whisking together eggs, milk and water until smooth.
3. Remove breasts from buttermilk and shake off any extra buttermilk clinging to the breasts. Working with one breast at a time, dredge in flour mixture, dip in egg mixture and dredge again in flour mixture.
4. Once you've placed all the breasts in the hot oil, fry uncovered for 10 minutes, turn and fry for another 10 minutes. Serve immediately. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes plus overnight marinade
Personal Notes:
Personal Notes:
Don't let the lavender scare you off. Most of you have it growing in your garden because it is pretty and robust - use only the little purple flowers for this. This is also a good batter without the lavender. Another tip I've recently learned: use your stock pot instead of the skillet for frying chicken. It will keep the splatters to a minimum although you may have to fry in batches.

 

 

 

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