Buttermilk Chicken with Cornbread and Cucumber-Celery Salad recipes

Buttermilk Chicken with Cornbread and Cucumber-Celery Salad recipes
11 Ingredients
  • 2 cups buttermilk
  • coarse salt
  • ground pepper
  • 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound)
  • 5 slices white bread
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 English cucumber, halved and thinly sliced
  • 1 shallot, halved and thinly sliced
  • 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves
  • 2 teaspoons red-wine vinegar
  • cornbread muffins
Nutrition
1110
56% daily value
4 servings
                                       
                                            low-​carb
     

Fat

110% 71

Saturated

97% 19

Trans

- 0

Monounsaturated

- 32

Polyunsaturated

- 14

Carbs

10% 31

Carbs (net)

- 28

Fiber

13% 3

Sugars

- 11

Sugars, added

- 0

Protein

166% 83

Cholesterol

101% 303

Sodium

66% 1588

Calcium

27% 274

Magnesium

32% 130

Potassium

36% 1260

Iron

32% 6

Zinc

43% 6

Phosphorus

112% 784

Vitamin A

23% 204

Vitamin C

28% 17

Thiamin (B1)

31% 0

Riboflavin (B2)

47% 1

Niacin (B3)

147% 29

Vitamin B6

79% 2

Folate equivalent (total)

22% 89

Folate (food)

- 77

Folic acid

- 7

Vitamin B12

25% 1

Vitamin D

0% 1

Vitamin E

14% 3

Vitamin K

121% 96
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