Sam's Fried ChickenMock "fried chicken" that is easy to prepare and serve. Bonus recipe for Tartar sauce is included.
2 lg rolls Worthington frozen Chic-ketts, thawed
1 qt cultured buttermilk, from skim milk
2 C unbleached white flour
1 C yellow cornmeal
2 Tbsp garlic powder (or to taste)
1 C fat-free Miracle Whip
2 Tbsp sweet pickle relish
1 Tbsp chopped onion
Thaw Chic-Ketts and tear into medium-sized chunks. Pour buttermilk over torn Chic-Ketts until covered completely. (You may not have to use all the buttermilk.) This can sit for up to one week before frying.
In gallon zip-lock bag, mix flour, cornmeal and garlic powder. Drain Chic-Ketts (do not save the buttermilk—it doesn't taste the same). Drop small portions into zip-lock bag and shake until thoroughly coated. Best if fried immediately in a deep-fat fryer until golden. Serve hot or cold with tartar sauce.
Please note: the nutritional figures are out of proportion due to the amount of buttermilk used for soaking the Chic-Ketts. In actuality, only around 1/4 to 1/2 c buttermilk is used.
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