*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I thought I followed the recipe carefully but I had the following problems: 1. breading needed more seasoning. If I were to make again which I probably won't I would definitely add more herbs & spices. 2. breading did not stick when I fried. 3. recipe called for 1/2 cup of oil which was not nearly enough to cook. I tripled the amount of oil which helped because I didn't have to continually turn the chicken thus causing the coating to fall off. I don't think I will make this recipe again.
The recipe is somewhat bland. I'd suggest adding pepper sauce (Tabasco etc) to the buttermilk. Also to make it quicker (and unfortunately change Kathy's recipe somewhat!) is to mix cornmeal with crushed potato crisps. Because they are salty not extra salt might be needed. Try a cheese-and-onion flavour. AND: don't fry. Pack in an oven dish and bake drizzled with a little olive oil. This way the covering won't come off either.