How To make Buttermilk Cider Chicken
BILLS20086:
8 Chicken breast halves;
- boneless, skinless 1 c Buttermilk
1 tb Butter
1 Granny Smith apple; core,
- cut in 8 wedges 1 Red Delicious Apple; core,
- cut in 8 wedges 1 c Apple cider
1 c Chicken broth
1 c Whipping cream
Flour Salt & pepper to taste 2 tb Vegetable oil
2 tb Fresh chives; chopped
3/4 c Pecans; coarsely chop, toast
Place chicken in single layer in glass baking dish. Pour buttermilk over. Turn chicken to coat. Cover; chill overnight. Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes. Transfer apples to bowl. Add cider to same skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separetely and refrigerate.) Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Add apples to same skillet and reheat over medium heat. Divide among plates. Add sauce to same skillet and reheat. Stir in chives. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans. -----
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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How to Make Buttermilk at Home
Buttermilk is an amazing ingredient for pancakes, cakes, and even fried chicken but it is so annoying to keep on hand. Most recipes require only a little and those big cartons expire in the blink of an eye! Well worry not because this super-easy homemade buttermilk substitute works perfectly in all your recipes. I've made three types of substiitutions so no matter what you have in the pantry you're still covered!
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Air Fryer BUTTERMILK FRIED CHICKEN BREASTS | LOW-CARB & KETO
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Written recipe:
Ingredients:
-2 pounds — boneless, skinless chicken breasts (cut into cutlets) –or– 3 pounds — bone-in chicken pieces
-3 cups– Almond flour / Coconut flour / Whey Protein
-1/4 cup– Spicy brown mustard
-1 Tbsp– dried basil
-1 Tbsp– dried parsley
-2 Tbsp– Sugar Free Maple Syrup
-1 teaspoon– black pepper
-1 teaspoon– cayenne pepper
-2 Tbsp–Salt
-1 cup– Heavy Whipping Cream
-1 Tbsp– Organic Apple Cider Vinegar
Instructions:
BUTTERMILK:
1. In a small bowl combine the apple cider vinegar and the heavy whipping cream.
2. Allow them to get to know each other for approximately 10 minutes.
3. Stir and set aside.
CHICKEN:
1. In a large bowl combine the following: buttermilk, mustard, basil, parsley, maple syrup, 1 teaspoon of salt and black pepper. Stir until well combined.
2. Add chicken breasts and make sure coated on all sides.
3. Refrigerate for at least 4 hours or, better yet, overnight. (Before cooking, allow chicken to come to room temperature.)
4. In another bowl combine the following: almond flour, cayenne pepper and 2 tablespoons of salt. 5. Stir until well combined and set aside.
6. Dip the chicken cutlets into the dry mixture until all sides are well coated and transfer to a deep dish.
7. Allow these to sit for 10 minutes and then dip into the dry mixture again.
8. Now you are ready to cook!
9. Transfer these to your Air Fryer. Cook for 15 minutes on 400*F.
10. Turn them and cook for another 7-10 minutes on 400*F.
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