It's what's for dinner!

Got a boneless chicken breast thawing right now. Here's what I'm going to do with it.

Make a marinade:

2 cups buttermilk
1 clove garlic-minced
a big pinch of kosher salt
a teaspoon of freshly ground black pepper
a teaspoon of ground red pepper
2 teaspoons or more of basil

Mix the marinade. Cut the chicken breast into strips and put it in the marinade for around a half-hour or so. Prepare the breading:

A cup of flour
a quarter cup of corn meal
a teaspoon of salt
a teaspoon of black pepper

You can put the above ingrediants in a paper lunch sack, blow some air into it, and give it a vigorous shake to mix it all. Then pour that into a pan. Add the strips and roll those in the mixture. Deep fry the strips for nine minutes or until done. Serve with ranch or honey mustard dressing for dipping. Sprinkle malt vinegar over the strips.

This also works to make very tasty onion rings, fried squash, fried okra, even brocolli if you are so inclined. Just about any vegetable that can be fried is quite good this way. Adjust cooking times accordingly. I like to make onion rings with the chicken, then fry up some french fries to go with it. With a nice liberal sprinkling of malt vinegar over everything. Yum!

I adapted this from my copy of The Joy of Cooking. If you cook, don't cook without it. Lots of essential info contained within!