Buttermilk fried chicken from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 220) by Damon Lee Fowler

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

Accompaniments: Breakfast grits; Carolina-style rice; Cream (or milk) pan gravy; Butter bean and okra ragout; Young green beans à la Creole; Young green beans with mushrooms and caramelized onions; Succotash; Creamed corn; Fried corn; Scalloped eggplant à la Creole; Spring greens with spring onions; Whole baby okra in olive oil; Okra with tomatoes and basil; Summer squash casserole; Southern breakfast biscuits

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 yogurt for buttermilk, and peanut oil for lard.

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