Buttermilk fried chicken [Amanda Yee] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 108) by Bryant Terry

  • buttermilk
  • cornstarch
  • garlic powder
  • dry mustard
  • canola oil
  • Old Bay seasoning
  • all-purpose flour
  • chicken pieces
  • hot sauce
  • EYB Comments

    You may use the Pique hot sauce recipe on p. 66. Chicken must marinate for eight to eighteen hours.

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

    You may use the Pique hot sauce recipe on p. 66. Chicken must marinate for eight to eighteen hours.

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