It's definitely one of my favorites that I've made many times. Makes quite a mess, but it's worth it. I'm making mine with chicken tenders which is faster and less messy...and preferred by the one I'm cooking it for.
And here's a tip that will keep you from buying a whole carton of buttermilk for the small amount you need here or in any other recipe: For every 1 cup of buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it stand for about 10 minutes.
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