Main Course: Buttermilk Fried Chicken

on Jun 15, 2005

By clicking submit, I authorize Arcamax and its affiliates to: (1) use, sell, and share my information for marketing purposes, including cross-context behavioral advertising, as described in our Privacy Policy , (2) add to information that I provide with other information like interests inferred from web page views, or data lawfully obtained from data brokers, such as past purchase or location data, or publicly available data, (3) contact me or enable others to contact me by email or other means with offers for different types of goods and services, and (4) retain my information while I am engaging with marketing messages that I receive and for a reasonable amount of time thereafter. I understand I can opt out at any time through an email that I receive, or by clicking here

8 boneless, skinless chicken breasts
2 cups buttermilk
2 Tbsp. Old Bay seasoning (you can substitute paprika)
1 tsp. Tabasco sauce
1 small onion, minced
1 clove garlic, minced
Salt and pepper
1 cup flour
1 cup vegetable oil

Combine buttermilk, Old Bay (or paprika), Tabasco, onion, garlic, salt and pepper. Pour over chicken breasts and allow to marinate for 3 - 4 hours. Pour flour onto large plate. Remove chicken breasts from marinade and coat with flour. Place floured chicken on wax paper and refrigerate for 1 hour. Remove chicken from refrigerator and allow to warm to room temperature (about 15 minutes) In a large frying pan or skillet, heat oil to 370 degrees. Cook chicken breasts one at a time for about 7 - 10 minutes each side until brown and cooked through. Drain chicken breasts on paper towels.

The Skinny: Just don't eat fried chicken too often.

Smithfield Beans and Potatoes

Salted water
1 pound potatoes, cut in small cubes
2 pounds fresh green beans
1/4 cup butter
2 Tbsp. Dijon mustard
1/4 cup vinegar
2 cups Smithfield Ham, sliced in small, thin strips
1 cup peanuts
Salt and pepper to taste

Boil water in pot. Cook potato cubes until just done. Add beans and cook until just done and still crunchy. Drain potatoes and beans, return to pot and add 1/4 cup of butter. When butter has melted, add the mustard and vinegar. Then add ham and peanuts and mix well and season with salt and pepper to taste.

The Skinny: Add an extra work out day this week.