This buttermilk chicken pairs so well with our cranberry apple coleslaw - crisp and crunchy!
Created by Daniel J Lestrud, CEC, CCE
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Ingredients
Fried Chicken:
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1 quart butttermilk
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8 Bigelow Constant Comment tea bags
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2 cups water
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1 whole chicken, cut into 8 pieces
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4 cups flour, all-purpose
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2 tablespoons kosher salt
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1 tablespoon white pepper
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frying shortening, enough to cover chicken by 2/3 up side while in frying pan
Coleslaw:
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1 cup white vinegar
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8 Bigelow Cranberry Apple Herbal Tea bags
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1 head green cabbage, medium size, shredded
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1 carrot, medium size, shredded
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1 red onion, medium, shredded
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1/4 red cabbage head, shredded
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1/4 cup sugar
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2 tsp kosher salt
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1 red bell pepper, julienned
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1 yellow bell pepper, julienned
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1 cup vegetable oil
Instructions
Bring water to a boil and steep tea bags and let cool.
Cut chicken into 8 pieces (or substitute chicken breast) and marinate with buttermilk and tea.
Heat oil in heavy bottom pan till 350 degrees or small amount of flour sizzles when put in pan.
Add salt and pepper to flour and dredge chicken in flour and pan fry till golden brown on one side and turn to finish cooking on second side. Place on wire rack to drain and cool.
For coleslaw:
Bring vinegar to boil and steep cranberry apple tea for 10 minutes.
Combine cabbage, red onion, red cabbage, carrot, peppers and toss with salt and sugar.
Pour vinegar tea over cabbage and toss with oil.
Refrigerate till chilled and serve with hot fried chicken.