Zok loves a recipe that calls for 'buttermilk'. If you want any frying tips please look at the fried chicken blog entry here:
Zok said that this recipe is not like the southern fried chicken in taste- although the process is similar. This time he sort of 'filleted' or cut each chicken breast, so that it was smaller and therefore easier to cook all the way through. An added bonus of these smaller cuts was as our guest Sofia mentioned "gives a better chicken to tasty coating ratio."
6 (6-ounce/250 grams) boneless, skinless chicken breasts
2 cups buttermilk (300 ml)
2 cups panko bread crumbs
2 cups roasted and salted mixed nuts
2 cups canola oil
Marinate the chicken in the buttermilk in the refrigerator for at least 1 hour (Zok marinated his for 3 hours but only because our building lost power for two hours...he does think that it is worth it to do an overnight marinate if you want to make sure your chicken is moist).
Combine the bread crumbs (Zok used gluten free store bought bread crumbs)
and nuts in a food processor and grind until fine. In a cast-iron skillet, heat your oil to 325 f. (Zok says if you cast in a pinch of your nut/bread crumb mixture and it sizzles then you know its ready.
Take your chicken pieces and one by one dredge them through the mixture to coat them well and then fry each piece for about 4-5 minutes on each side- this should give you a golden brown color (Zok let his go a bit longer- he says its all individual choice).
Use paper towels to drain the oil by putting each piece on the towels as you cook, this gets rid of excess oil.
This recipe is meant to go with milk gravy and mashed sweet potatoes.
All meat eaters heartily approved of this combination.
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