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Buttermilk Chicken with Cornbread and Cucumber-Celery Salad

Our baked version of the classic buttermilk fried chicken still has plenty of crunch. Cook an extra chicken breast alongside the breaded pieces for later use in our recipe for Barley Salad with Chicken and Corn.

Source: Everyday Food, June 2010
Total Time Prep Servings



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How would you rate this recipe?
  • ChefTBaks
    26 JUL, 2013
    It tasted okay but not worth the work. Make cornflakes crusted chicken instead.
  • PenelopeRB
    21 FEB, 2011
    Great! Very moist (I soaked the chicken in the buttermilk for about 6 hours) and flavorful. I made the entire menu including the salad and muffins. This will be my new method for making homemade chicken nuggets and fingers for the munchkins. The salad is tasty and full of crunch, though I added butter lettuce for more substance.

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