Buttermilk Fried Chicken With Cauliflower Puree

  1. In a bowl, whisk together the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, celery salt, salt and black pepper.
  2. Add the lemon slices, rosemary and thyme.
  3. Place the chicken into the seasoned buttermilk mixture and marinate, refrigerated, overnight or for 2 days for best results.

chickens, buttermilk, paprika, cayenne pepper, garlic, onion powder, celery salt, salt, ground black pepper, lemon, rosemary, thyme, allpurpose, cornstarch, paprika, cayenne pepper, garlic, onion powder, celery salt, salt, ground black pepper, sugar, glucose, water, stem lemongrass, ancho chile, lime, anise, cardamom, cloves, knob ginger, garlic, soy sauce, fish sauce, basil, cilantro, cauliflower, carrot, celery, onion, milk, cheese, cold butter, extravirgin olive oil, salt, cauliflower, extravirgin olive oil, salt, pomegranate seeds, fresh herbs, vadouvan spice blend

Taken from www.foodrepublic.com/recipes/buttermilk-fried-chicken-with-cauliflower-puree/ (may not work)

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