Buttermilk Chicken. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation.

Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Mix soup and remaining cup of Buttermilk. You can have Buttermilk Chicken using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Buttermilk Chicken

You need of Chicken Breast.
It's of Kentucky.
It's of Cheedar.
Prepare of Butter.
Prepare of Evaporated Cream.
You need Leaves of Curry.
You need of Chili Padi.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator. Pour buttermilk mixture into large ziptop plastic bag or large baking dish; add chicken and toss to coat.

Buttermilk Chicken instructions

Cut the chicken breast into small chunks or desired size..
Mix the chicken with kentucky..
Fry the chicken until golden brown and toss the excess oil from chicken and put it aside..
Heat new pan with low fire for about few minutes then put butter, chili padi, curry leaves and cheedar as much as desired.
Quickly put eveporated milk and stir slowly for one minutes.
Put the fried chicken into the mixture and stir well.

Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Place chicken in a large freezer bag. Seal bag securely and refrigerate overnight or up to two days. Remove chicken from marinade and place on a rack so excess can drip off.