Buttermilk marinated honey chipotle chicken

We love fried chicken.....I mean who doesn't?!?!  But what makes this chicken special is the glaze its dipped in. The chipotle honey sauce is sweet with just a little kick. I recommend marinating your chicken earlier in the day before you start to fry. The buttermilk marinade will make your chicken moist and give it a wonderful crunch when fried.

Ingredients

• 12 chicken tenderloins
• 6-8 cups Canola oil or shortening

Batter

• 1 egg
• ½ cup buttermilk
• ½ cup low sodium chicken broth
• 1¼ teaspoons salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• ¾ cup flour

Breading

• 1½ cups flour
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Honey Chipotle Sauce

• ⅔ cup honey
• ¼ cup water
• ¼ cup ketchup
• 1 tablespoon apple cider vinegar
• 1-2 teaspoon chipotle chile powder 
• ½ teaspoon salt
• ½ teaspoon hot sauce

Instructions

1. In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce. Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat.
2. To make batter, in a medium bowl whisk together egg, buttermilk, chicken broth,salt, pepper, and garlic powder. Whisk in flour.
3. Let chicken marinate for 6-8 hours. 
4. Combine all ingredients for breading in a pie plate and mix well.
5. Heat oil to 350 degrees. Dip chicken in batter and then roll to coat in breading.
6. Fry 4 at a time, frying until golden brown and cooked through, about 4 minutes.
7. Place cooked chicken tenderloins in a large bowl and toss with honey chipotle sauce.

We eat ours with waffles!!! It would go great with the blueberry waffles in a previous post. 

Buttermilk Buscuits

Growing up I knew that my Grandma made the best biscuits that mankind has ever tasted. They were flaky, buttery, melt in your mouth greatness. Nobody can beat those. 

I have tried and failed many occasions with the perplex science on how to make the perfect buttermilk biscuits. They were either not big and fluffy, or dry and crisp, or not flaky, on and on. 

Being me and not giving up(well at least food wise) I wanted my Grandmas or at least the equivalent of her biscuits. So I rolled up my sleeves and got in the kitchen. 

And drumroll please...........not to brag BUT Grandma watch out Haley is coming through!!! 

Here it is my perfect, easy and homemade buttermilk biscuits. 

**I did use food processor but if you don't have this can be done by hand**

INGREDIENTS

• 2 cups unbleached, all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 stick COLD unsalted butter, diced 
• 1 cup of buttermilk 

INSTRUCTIONS

1. heat oven to 425°f.
2. whisk together the flour, baking powder, and salt. 
3. using your fingers or a dough cutter, cut the butter into the flour mixture until it looks course.
4. Pour in the buttermilk. stir just until all the dry bits are incorporated, no longer. It should be sticky and shaggy. Not too dry and not wet. You might need to add a small bit of extra flour or flour your surface a little more. 
5. Flour a work surface and turn your dough out onto it. Lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick. 
6. Fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a rolling pin starting always from center of the dough, careful to not crush the outer edges and destroy your layers. Roll very gently. 
7. Repeat the folding and rolling two more times. 
8. Roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits straight down on good push.....no twisting. Continue with scraps until there is no more dough. Placing the cut biscuits touching one another on a lightly greased baking sheet.
9. Bake for 10-15 minutes. They should be golden brown and fluffily cooked through. 

Buttermilk Lemon Cake with Candied Lemons

Soooo I had this craving for anything and everything that was lemony!!!! I could've just eaten a plain lemon for all I care BUT that wouldn't be as fun or tasty as a cake or cupcakes!!! So cake it is then......so here is my 10'oclock I want lemon cake recipe!!! 

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

DIRECTIONS:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a fork, poke holes in warm cakes. Brush with lemon syrup. Let cool.

LEMON FROSTING 

INGREDIENTS:

1 cup of butter, softened (2 sticks)
8 oz of cream cheese, softened
2 tablespoons lemon zest
5-6 cups of confectioners sugar

DIRECTIONS:

In a large mixing bowl, mix butter until it is softened and uniform.  Add cream cheese and beat together until it is uniform.  Add 3 cups of sugar to the mixture and mix.  Add lemon zest and 2 more cups of sugar.  Mix again until mixture is creamy and spreadable.  Add more sugar if necessary, otherwise prepare to frost cake.

Buttermilk French Toast

We were feeding the missionaries and one suggested dinner for breakfast.......and who doesn't love dinner for breakfast?!?! Be a rebel why just limit breakfast to mornings!!! First thoughts for dinner was FRENCH TOAST but I didn't have that much milk or cream BUT I did have buttermilk soooooo :) yeah that's what I decided to go with. It was delicious! Tangy and sweet!! Top it with fresh berries and VOILA!!! 

INGREDIENTS:

4 large eggs

1 cups buttermilk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 pinch salt

1/4 cup sugar

1 loaf Thick Texas toast

Choice of berries

Honey 

Unsalted butter, for frying

DIRECTIONS

Combine eggs, buttermilk, cinnamon, nutmeg, salt, and sugar in a medium bowl. Whisk together. Dip bread in egg mixture. In a large frying pan over medium heat, heat a small amount of butter. Cook until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve. When ready to serve top with whipped cream and berries and a drizzle of honey!! 

Buttermilk Fried Chicken!!!!

Ok.....we love good fried chicken but sometimes it can be bland and dry. So I decided to soak my boneless skinless chicken breasts in buttermilk at least 8 hours to overnight to get chicken moist.

2 cups buttermilk
4-5 boneless skinless chicken breasts
6 cloves garlic, smashed
1 cup chopped mixed fresh herbs (parsley, oregano, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper

Soak chicken in buttermilk with garlic, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat oil in cast iron pan or fryer until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

So crispy and juicy!!!! Dinner was quiet tonight except for forks on the plates!!!

Lemon buttermilk sherbet(ice cream machine recipe)

NO buttermilk.....no problem! It's really simple to make!

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as you need.

Ok this recipe is taken from "The Perfect Scoop." We love this recipe but when we first tasted it we expected a lot more lemon taste but it wasn't there. So the recipe below us original, I just added more lemon juice to ours about 1/3 cup more and it was perfect for us!! O and another thing it doesn't make very much so double the recipe so as to not tease your taste buds!!!

Ingredients

1/3 c water
2/3 c sugar
1 lemon
2 cups buttermilk
1/4 cup fresh lemon juice(2 lemons about)

Directions

Mix water and sugar. Grate zest of lemon into saucepan. Heat, stir frequently, until sugar dissolves. Remove from heat and let sit until reaches room temp, then chill in fridge.
Whisk buttermilk into syrup, then whisk in lemon juice. Freeze in ice cream maker according to your machine.