Whistle Stop Fried Chicken, Yam Patties and Cucumber Salad
It’s just been announced that Tupelo Honey Cafe based in Asheville, North Carolina will open a location in Atlanta. The restaurant offers scratch-made southern cuisine.
With the cold winter days, I’m just craving comfort food and wanted to share this Tupelo’s recipe for incredible fried chicken. The roasted mixed nuts along with the rich milk gravy adds a touch of unexpected complexity to this dish.
6 (6-ounce) boneless, skinless chicken breasts
2 cups buttermilk
2 cups canola oil
2 cups panko bread crumbs
2 cups roasted and salted mixed nuts
Milk Gravy
Marinate the chicken in the buttermilk in the refrigerator for at
least 1 hour.
Combine the bread crumbs and nuts in a food processor and grind until fine.
In a cast-iron skillet, heat the canola oil to 325F, or until the oil is bubbling.
Remove the chicken from the buttermilk and dredge in the nut mixture until well coated.
Fry the chicken in the hot oil for 4 to 5 minutes on each side, until golden brown.
Transfer the chicken to paper towels to drain the excess oil. Top generously with the gravy.
Serves 6
Recipe and Image Source: iVillage
