Yom Kippur ordering ends today! Pre-order your meal before 3pm.
neshpor-0024

Nothing says summer like buttermilk fried chicken, whether you eat it on a picnic blanket in your park or at your kitchen table. A longtime customer asked Chef Scott for Elephants recipe, and he shared it with her. So now we can share it with all of you.

Let’s make some fried chicken!

Four servings (one four-ounce chicken breasts per serving) 

Active cooking time: 40 minutes (plus marinating chicken overnight) 

INGREDIENTS 

4 skinless, boneless chicken breast halves (approx. 4-ounce chicken breasts)
Vegetable oil, for frying 

 

Buttermilk Marinade 

2 cups buttermilk 

1 tablespoons salt 

2 tablespoons garlic powder 

2 teaspoons ground cumin 

1 teaspoon cayenne pepper (or to taste) 

1 egg  

 

Panko Bread Crumb Mixture

cups panko bread crumbs 

¾ tablespoons garlic powder 

¾ tablespoons onion powder 

teaspoon cayenne (or to taste) 

 

LET’S GET COOKIN’!

  • To prepare buttermilk marinade, whip 1 whole egg. Add buttermilk, garlic powder, salt, and cayenne pepper and mix well. 
     
  • Marinate chicken in buttermilk mixture in refrigerator overnight. You can marinate the chicken in a bowl. Or use a large resealable plastic bag and shake to combine. 
  • To prepare panko bread crumb mixture, mix bread crumbs, garlic powder, onion powder, and cayenne pepper in large shallow bowl.
     
  • Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
     
  • Dredge the chicken pieces in the panko mixture to coat, pressing so that the panko crumbs stick to the chicken. Arrange breaded chicken onto prepared baking sheet.
     
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 350.
     
  • Deep fry chicken at 350 degrees for 4 minutes, turning once, until golden.
     
  • Transfer the chicken to a paper-towel-lined drying rack (set over a baking sheet) and let stand a few minutes before serving. 

 

Related

Articles

View All Articles

Recipe: Caprese Pasta Salad Recipe

We love everything Caprese. Caprese means "of Capri," as in Capri, the island off the coast of Italy. In its simplest salad form, Caprese consists of fresh mozzarella, tomatoes and basil. We use this combination in sandwiches, pasta salads, snack skewers, and even breakfast dishes like omelettes, scrambles and potato hash. This classic combination of…

Tomato Tart Recipe

We first shared this classic Elephants Delicatessen recipe in the R.S.V.P. Letters to the Editor section of a June 1984 issue of Bon Appétit magazine. We sometimes serve tomato tarts in individual ramekins at our flagship store on NW 22nd, but this larger version is great for serving a group--and the perfect recipe to make…

What’s new for August

Happy August, Portland! Summer may look a little different this year, but Dining al fresco remains one of the simplest and truest summertime pleasures. NEW! Al fresco entrées We have five new entrées on our delivery.pick-up menu that are perfect for a picnic lunch or dinner. -Bavette steak salad -Tuna Niçoise salad -Buttermilk fried chicken…

Recipe: French Toast Casserole

This French toast casserole features golden slices of our homemade English muffin bread (use whatever leftover bread you have on hand!) enriched with a blend of eggs, milk, and cream cheese, highlighted by blueberries, maple syrup, and hints of cinnamon and vanilla. It's delicious and it reheats beautifully. It's a great use for leftover bread…

Join Our Rewards Program

Get $5 Off

your next purchase– plus other special gifts and offers

Learn More
Sign up for

Ele-Mail

Be the first to know about monthly specials, events, and news.

Close X