Oh Jebus! That roasted chicken is screaming at me from the fridge! I think it want to intro me to its friends.............Deviled Egg Tater Salad and Macaroni Salad.
That'll go perfect with the old style Bavarian Butter milk I got yesterday. Nice thick rich and creamy, a refined buttermilk. The flavors really come out well with food. If I'm making chicken fried steak or fried chicken and catfish, it's the buttermilk I use to soak them in for tenderness and flavor. I've tried it on sliced pork tenderloin, unbeatened, I felt it had a lesser effect.
I seldom fry anymore, so I seldom have fried chicken or chicken fried steak. Chicken breast/tenders and sliced pork loin I'll still soak in buttermilk, but I broil them. Lighly shake off the buttermilk. use your favorite seasoning and then cover one side with Duke's Mayo. I encrust that with graded Parmesan cheese. I use a heavy cast iron plate I use to serve grilled steaks, or a heavy skillet flat or grilled. I pre-heat it and then place the pieces and broil until done. All very tender, juicy and flavorful.........easy too!
Oh yeah,,,,,,,,the chicken was screaming so loud, I just had to go take care of it.
