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/ck/ - Food & Cooking

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File: 82 KB, 596x350, ButtermilkFriedChix16-thumb-596x350-234379.jpg [View same] [iqdb] [saucenao] [google]
9259240 No.9259240 [Reply] [Original]

britbong here - i have some chicken in buttermilk ready to deep fry but i don't know what to serve with it. please help out

>> No.9259245

mashed potatoes and brown gravy and/or mac & cheese

>> No.9259249

>>9259240

Beer and cheesecake.

>> No.9259256

>>9259245
>>9259249
thanks lads,

>> No.9259257

>>9259240
crumpets and treacle are traditional fare i believe

>> No.9259276

buttermilk biscuits

>> No.9259277

Weed

>> No.9259284

Hot sauce

>> No.9259291

Funny pictures of american food

>> No.9259295
File: 229 KB, 600x435, image.jpg [View same] [iqdb] [saucenao] [google]
9259295

>>9259240
Coleslaw or potato salad

>> No.9259414

>>9259291
>american food

no such thing

>> No.9259423

>>9259295
Coleslaw is especially good if you make it with buttermilk because you can use the buttermilk from the marinade instead of pouring it out.

>> No.9259432

>>9259240
Turnip or collard greens are good

>> No.9259433

>>9259423
After pasteurizing it, right?!

>> No.9259438

>>9259423
>use buttermilk from the chicken marinade for coleslaw

Do not do this britbong friend. Your risk of food poisoning from salmonella, ecoli, etc will be very high.

>> No.9259439

>>9259423
>Use buttermilk from the marinade

Go away ja/ck/

>> No.9259453

>>9259423
>Using contaminated buttermilk for a food you won't cook
Please stop. Maybe you could use it for biscuit dough but that's it.

>> No.9259456

>>9259423
i may be british but im not braindead

>> No.9259465

>>9259240
Is there a way to pan fry chicken to get that kind of texture? I've tried everything snd either it has an inch of shit flour or it just falls off.

definitely a food that the skill is in the cooking and not the ingredients.

>> No.9259476

>>9259465
you've gotta deep fry it.
i have a fryer, i've had the chicken in buttermilk overnight, gonna fry it for about 20 mins and should look like that

>> No.9259477

>>9259476
My aunt always pan fried it and it came out amazing, if she wasn't dead I would ask her.

>> No.9259480

>>9259465
The key is letting it sit on a rack for 30 minutes after you dredge it in flour.

>> No.9259501

>>9259480
yeah this, sometimes even longer.

>> No.9259516

>>9259480
I'll try this