Buttermilk-fried chicken from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 666) by Mark Bittman

  • buttermilk
  • whole chicken
  • cornmeal
  • grapeseed oil
  • all-purpose flour
  • lemons or limes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken parts for whole chicken, and any neutral oil for grapeseed oil. Marinate 3 hours to overnight. See recipe for suggested spice rubs, and suggested sauces, including any of the books salsa or chutney recipes.

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