Buttermilk fried chicken
Chicken second courses
The real kicker here that the chicken pieces get dipped into the buttermilk and flour mixture twice so that the ratio of meat to crust is practically 1:1. The crust is perfectly thick, crisp, and well-seasoned. In my cookbook, this chicken sits on a black pepper biscuit with pickles, a drizzle of honey, and plenty of seedy mustard, but we recently enjoyed the chicken on thick slices of white bread with mayonnaise and crisp dill pickles.
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<br />Make enough for leftovers because nothing beats thinly sliced cold fried chicken over a bowl of greens.
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