I refrigerated the rest of the thick slurry batter from the other night. Tonight, I went to the fridge and mistaking this batter that the raw chicken had been marinading in for some home-made gazpacho also in the fridge, I took a big old spoonful. Oops. (I sure hope that the acid in the buttermilk killed any salmonella or this may be my last blog).
Once I recovered from that I took some of the chicken already fried and coated it with the batter and fried it. Here is how it came out. I am so close to duplicating the Gus's recipe.