Chef Bob's Buttermilk fried chicken with Black eyed peas & tomat

Chef Bob's Buttermilk fried chicken with Black eyed peas & tomato

2 chicken breast (sliced ¼ inch thick)
Salt and pepper
1 cup buttermilk
1 cup plain flour
2 cups oil for frying
Season chicken breast slices with salt & pepper. Heat oil to 350 degrees. Season flour with salt & pepper and Lightly flour chicken, then dip in buttermilk then in flour again. Fry 1 ½ - 2 minutes per side.
1 bunch green onions (sliced)
1 pound fresh black eyed peas
1 ripe tomato (diced)
6-8 basil leaves (torn)
Salt and pepper
2 Tablespoons oil (your choice)
Blanch black eyes for 3-4 minutes. Heat oil in a skillet and add green onions, tomato, and black eyed peas. Add salt and pepper. Add basil leaves. Cook 2-3 minutes.

GDA Cooking - July 17, 2012