Buttermilk Pan Fried Chicken & Homemade Creamed Corn

Buttermilk Pan Fried Chicken


¾ cup fine dry bread crumbs
½ of a .7 ounce package dry Italian salad dressing mix (2 ½ teaspoons)
½ cup buttermilk
4 skinless, boneless chicken breast halves (about 1 ¼ pounds)
2 Tablespoons cooking oil


1.  In a shallow dish combine bread crumbs and salad dressing mix.

2.  Pour buttermilk into a small bowl.

3.  Dip chicken breast halves into buttermilk, coat with the bread crumb mixture.

4.  Heat oil in a large nonstick skillet over medium heat.  Arrange chicken in skillet so that pieces don't touch.

5.  Reduce heat to medium-low.

6.  Cook, uncovered, for 10 to 12 minutes or until chicken is tender and no longer pink, turning once to brown evenly.  Makes 4 servings.

7.  While chicken is cooking prepare corn.

Homemade Creamed Corn


1 cup canned corn
½ teaspoon milk
2 Tablespoons sugar
2 slices bacon, crisply cooked, crumbled and drippings reserved
3 Tablespoons all-purpose flour
½ cup water
Salt and pepper to taste


1.  In a medium mixing bowl, combine corn and milk; add sugar.

2.  Place corn mixture and bacon drippings in a large skillet.

3.  In a measuring cup, mix flour and water together; blend until smooth.

4.  Add enough additional water to the measuring cup to equal 1 cup.

5.  Add flour mixture to corn and stir over medium heat until mixture is thick; salt and pepper to taste.

6.  Cook for 10 to 15 minutes. Makes 4 to 6 servings.

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