Sound familiar? You need a small amount of buttermilk for some recipe you're making, but it's tough if not impossible to find small containers of buttermilk at the grocery store. Usually a quart is the smallest they carry and even then, you might as well buy the half gallon for only a few cents more. So most of a carton sits in your fridge, untouched until it's too old to be useful.

 

 

1 stick (8 tbs) shortening*

1/2 cup canola oil

2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp. cayenne pepper  

1 1/2 cup crushed cornflakes 

1/2 crushed pretzels

1 cup all purpose flour

 

 

 

1. Place chicken pieces in a large ziplock bag and coat with buttermilk. 
2. Massage to combine, then soak overnight, giving them a good shake to ensure even penetration. Next day, drain in a colander set over the sink.
3. Place chicken pieces in a large, heavy skillet over low heat and add shortening and canola oil.
4. In a small bowl combine the spice mixture: salt, pepper, garlic powder, onion powder, paprika and cayenne pepper.  
5. In a food processor or grinder, pulse cornflakes and pretzels into medium-size crumbs. Combine with flour.
6. When the chicken is well drained, sprinkle on spice mixture and toss to distribute evenly. Place the flour mixture into a shallow dish, adding chicken pieces one at a time to coat thoroughly. Shake off excess.
7. Let rest in refrigerator for about 30 minutes to allow coating to firm up.
8. Over high heat (a food thermometer will start to pass the 300° mark), add chicken, skin side down, to pan starting with largest pieces. (Note: Sizzling is normal and calms down when skin becomes crispy and golden brown.)
9. Chicken is ready when internal temperature reaches 160-165°, or in about 10 minutes.
10. Remove chicken from oil and drain on a wire rack over a sheet pan -- not paper towels or bags. This preserves crispiness of the crust. Serve warm or cold.