southerncooker's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating
| I've had orange chicken in Chinese restaurants but have never tried making it at home. This wasn't that difficult and the results were delicious. I served it over brown rice. |
| We liked the tang from the pickle brine and then the dip in buttermilk but daughter and I found something in the pickling spice to be off setting for us. On the other hand son-in-law loved these and ate three. Son said they were ok. If I make these again I think I'd just use salt and pepper as the seasoning. |
| While this was good I like my version better. To be fair I didn't have time to let the chicken marinate in the buttermilk for the 24 hours called for. I had problems with my crust staying on. I did like that it was fried in lard. I used my cast iron chicken fryer. |
| When this says hot it means it but it was good. I served it on a slice of white bread with dill pickle slices as suggested by the author. The chicken is marinated for 12 hours in a hot mix. Then dipped in a spicy flour mix, then into a hot sauce buttermilk mix and finally into another hot flour mix. Once fried it's brushed with another hot mix that has a bit of brown sugar in it. |
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