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Summer’s Best Summer is the time to keep things simple in the kitchen, highlighting the fresh f lavors of seasonal ingredients and capturing the sweetness of summer with ripe fruits and vegetables. When you are having an outdoor gathering, there’s nothing better than pulled pork sandwiches, fried chicken, and bacon cheeseburgers, along with wonderful grilled vegetables. It is important to keep things low prep, quick and easy so you can enjoy the outdoor festivities. These simple recipes will have you savoring the very best that summer has to offer.

Place the chicken pieces in a large bowl and coat with the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. In a shallow baking dish, mix together the f lour, almond meal, salt and pepper. Remove the chicken pieces from the buttermilk and allow any excess to drip off. Coat each piece evenly with the f lour mixture and place on a baking sheet until ready to fry. Heat the oil in a large stock pot until it reaches 300 degrees using a deep fryer thermometer. Arrange

ALMOND FRIED CHICKEN Serves 8 2 whole chickens or about 3-1/2 lbs. of your favorite chicken pieces 2 quarts buttermilk 2 cups f lour 1 cup almond meal (you can grind it in a food processor) Salt and pepper to taste 4 cups canola oil 71

July 2016 ttimes web magazine  

Tidewater Times July 2016

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