Every time I pass by Chick-Fil-A, I think about those great chicken sandwiches. Though fried chicken is not among my current diet options, I decided to-hell-with-the-diet, I’ll cook some anyway. If I was going to do it, I wanted to go all the way, so I went to the store for some buttermilk.
Unfortunately, most stores don’t sell buttermilk in small bottles or cartons. I had to get a half-gallon. But a cooking man has to do what he has to do.
Without a doubt, buttermilk makes the best fried chicken there is. All you have to do is roll the chicken in some flour (with a little garlic powder and cayenne), dip it in the buttermilk wash, back in the flour and fry to a crispy brown. The buttermilk helps the crust cling to the chicken and adds a wonderful flavor.
It’s important to get the oil good and hot, but not smoking, so the chicken begins to sizzle as soon as it hits the skillet.
So, now I had used 1 cup of buttermilk from a half-gallon carton and there were no more fried chicken meals on the agenda. What to do with all this buttermilk?
Biscuits. Make biscuits.
For the next breakfast, I pulled a box of Bisquick from the shelf and mixed 3 C of the Bisquick with about a cup of buttermilk. You have to feel your way through the process. The batter should be just moist all the way through, not sloshing in the bowl.
Sprinkle flour on a cutting board, knead the dough about 10 times, cut out the biscuits and bake in a 450 oven for 10 to 12 minutes.
Chicken and biscuits. That’s what you do with a half-gallon of buttermilk.