Chef John's Buttermilk Fried Chicken
Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.
Read MoreChicken and Artichoke Fettuccine Alfredo
Drescription
The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining.
Ingredients
- 1/2 pound uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 garlic clove, minced
- 3/4 cup 2% milk
- 4 ounces cream cheese, cubed
- 1/2 teaspoon salt
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1 medium sweet red pepper, chopped
- 1/2 cup shredded parmesan cheese
- 1/4 cup thinly sliced fresh basil
Directions
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.
- Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
- Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.
