Buttermilk Fried Chicken

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Title 1

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1

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2

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3

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4

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[{"selector":"#anim-e5cbdecb-196c-460d-ab5b-e1585957ee32","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c6c09dc1-1715-493a-b735-a97301abcdc0","keyframes":{"transform":["translate3d(115.00001%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Expert Tip: " I don’t have any buttermilk. What can I substitute?" Place 2 Tablespoons of lemon juice into a measuring cup. Then fill the cup up to the 2-cup measurement with milk. Allow this to sit for 10 minutes, and then use it in the recipe. Grab the Recipe

Storage Tip:

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Buttermilk Fried Chicken

Savory & Golden!

Title 1

Ingredients:

-chicken -salt & pepper -garlic powder -dried mustard -paprika -sage -buttermilk

-flour -baking powder -basil -thyme -onion powder -cayenne -vegetable oil

1

2

Refrigerate the chicken mixture in the marinade. Whisk the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper together in a shallow dish.

3

Transfer each piece of chicken from the marinade into the shallow dish one at a time. Make sure the chicken is coated completely.

4

Storage Tip:

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