Buttermilk Chicken Salad

Prep Time: 10; Marinate Time: 8 hours; 

Cook Time: 20 minutes; READY IN: 8.5 hours

Fried Chicken Ingredients:
2 large chicken breasts, each cut in half
2 cups buttermilk
1/2 onion, sliced
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/2 teaspoon paprika
2 teaspoons cayenne pepper, divided
2 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 cups vegetable oil

Salad Ingredients:
2-3 cups chopped romaine lettuce
1 navel orange, peeled and sliced
1 tomato, seeded and chopped
ranch dressing, optional

Directions:
In a medium bowl, combine the buttermilk, onion, parsley, thyme, tarragon, paprika, and 1 teaspoon cayenne pepper.  Mix together and submerge chicken breasts.  Cover and let sit in fridge for about 8 hours.

Remove chicken from buttermilk and set aside on a plate.

In a shallow dish, combine flour, garlic powder, onion powder, remaining 1 teaspoon cayenne pepper, salt, and pepper.  Mix well.

Dredge chicken in flour mixture and coat well.  Set aside.

In a large cast iron skillet, heat the vegetable oil under medium high heat.  You'll know it's hot enough when a bit of flour sizzles quickly when added.

Add 2 chicken breast halves at a time and fry for about 7-9 minutes per side, or until cooked through.  Place cooked chicken on paper towel-lined plate and cover with foil.  Repeat with remaining 2 chicken breast halves.

To assemble the salad, combine the romaine lettuce, tomato, and navel orange.  Toss well.  Slice up chicken and place atop lettuce.  Drizzle salad dressing.

Comments:
Recipe from my bf likes it so it must be good.
I like spicy salad dressing with this dish.

Veggie Potato Salad (Southern Living)

YIELD: Makes 7 1/2 cups (serving size: 3/4 cup)

HANDS-ON: 25 MINUTES

TOTAL: 2 HOURS, 30 MINUTES

COURSE: Salads, Side Dishes/Vegetables

INGREDIENTS

2 1/2 pounds baby red potatoes, cut into 1-inch cubes

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1/2 cup whole buttermilk

1/4 cup reduced-fat sour cream

1/4 cup reduced-fat mayonnaise with olive oil

1 tablespoon Dijon mustard

2 carrots, grated

1/2 cup chopped celery

1/2 cup sliced radishes

1/2 cup steamed, cut fresh green beans 

(I used sugar snap peas instead)

1/4 cup finely chopped fresh parsley

1 tablespoon lemon zest

1 garlic clove, minced

Sea salt and freshly ground pepper to taste

PREPARATION
1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.


COMMENTS 
Cost $14.50 for entire ingredients.
See original Southern Living posting here.

Sweet Lemon Poppy Biscuits (Food & Wine)

Click me to see original recipe posting.

 

INGREDIENTS

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 teaspoon salt

1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-

inch cubes and chilled, 2 tablespoons melted

Grated zest from 1 lemon

1 tablespoon poppy seeds

1 cup buttermilk, chilled

Flaky salt, such as Maldon, for sprinkling

DIRECTIONS
1.   Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2.   Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3.   Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4.   Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
MAKE AHEAD The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.