Buttermilk Fried Chicken with Green Chile Horseradish Sauce
From cuzpat 14 years agoIngredients
- 2 pounds fresh green beans, trimmed shopping list
- 2 tablespoons butter shopping list
- salt and pepper shopping list
- Green Chile-horseradish sauce (below) shopping list
- buttermilk Fried chicken (below) shopping list
- srirachi (prepared garlic chile) sauce (optional) shopping list
- FOR THE CHICKEN: shopping list
- 2 1/2 pounds chicken breast cutlets shopping list
- 1-2 cups buttermilk shopping list
- 1 cup all-purpose flour shopping list
- 1 teaspoon ground black pepper shopping list
- 1/2 teaspoon salt shopping list
- oil for frying shopping list
- FOR THE SAUCE: shopping list
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter shopping list
- 1 (4-ounce) can mild green chiles shopping list
- 2 teaspoons prepared horseradish shopping list
- 1/2 cup sweet pickle relish shopping list
- 2 cups heavy cream shopping list
- salt shopping list
How to make it
- Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
- Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
- To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
- FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
- Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
- FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.
People Who Like This Dish 4
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The Rating
Reviewed by 3 people-
And more five forky!
goodeat in Benton loved it -
Very good!
superfoodman in Metropolis loved it
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