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?

Accompaniments: Pickled persimmon spears with honey, walnut and goat cheese dip [Amanda Yee]; Inferno hot kale chips [Amanda Yee]

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.