Buttermilk Fried Chicken Drumsticks Recipes

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CHEF JOHN'S BUTTERMILK FRIED CHICKEN

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19



Chef John's Buttermilk Fried Chicken image

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

BUTTERMILK FRIED CHICKEN

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8



Buttermilk Fried Chicken image

Steps:

  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

FRIED CHICKEN DRUMSTICKS SOUTHERN STYLE

Fried Chicken Drumsticks are a favorite of all sorts of people, but it can be a hard dish to prepare. Give it a try!

Provided by Larkin

Categories     Chicken

Time 1h5m

Yield 3-6 serving(s)

Number Of Ingredients 7



Fried Chicken Drumsticks Southern Style image

Steps:

  • Before frying, boil chicken legs in a pot of water for 10 minutes.
  • In a large saucepan, heat vegetable oil on medium heat.
  • On a large plate, combine flour, cayenne pepper, paprika, and salt.
  • Keep beaten eggs in a separate bowl.
  • Take 1 chicken leg and cover it is flour mixture.
  • Place the chicken leg in eggs and cover it in egg.
  • Place the chicken leg back into the flour mixture and cover it again in flour.
  • Once oil is hot and ready for frying, place chicken leg into the oil for frying.
  • Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
  • Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
  • Allow plenty of time to cool before serving.

6 chicken legs
2 eggs (beaten)
4 cups vegetable oil
1 cup flour
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt

BUTTERMILK FRIED CHICKEN

Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 18



Buttermilk fried chicken image

Steps:

  • Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
  • Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
  • Put the buttermilk and egg in another bowl and lightly whisk until well combined.
  • Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
  • Using your other hand, roll the chicken in the spiced flour until covered all over.
  • Place the chicken on a wire rack with a baking tray underneath. Now you're ready to start frying.
  • Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
  • Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don't overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone - it will be cooked when it reaches 73C.
  • The oil temperature will drop when you add the chicken - adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.

Nutrition Facts : Calories 476 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium

10 chicken pieces (about 1¼kg/2lb 12oz), on the bone, skin on (use a mixture of thighs and drumsticks)
300ml buttermilk (see tips to make your own)
1 large egg
1-2 litres groundnut oil
grilled corn on the cob, to serve (optional)
skinny fries, to serve (optional)
coleslaw, to serve (optional)
zest 2 lemons
1 tsp chopped thyme
1 tsp paprika
1 tsp onion salt
1 tsp garlic granules
1 tsp flaky sea salt
225g plain flour
2 ½ tbsp cornflour
2 ¼ tsp garlic granules
2 ¼ tsp salt
2 ¼ tsp chilli powder

OVEN-FRIED BUTTERMILK CHICKEN

Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7



Oven-Fried Buttermilk Chicken image

Steps:

  • PREP: Heat oven to 425F.
  • CLEAN: Wash hands.
  • Place buttermilk in shallow dish.
  • On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
  • Dip chicken in buttermilk to coat completely.
  • Dredge in flour mixture to cover completely.
  • Place on clean sheet of waxed paper.
  • In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
  • Place chicken skin side down in pan.
  • CLEAN: Wash hands.
  • Notes: CHILL: Refrigerate leftovers immediately.
  • Chicken may also be deep-fried.
  • COOK: Bake chicken at 425F for 30 minutes.
  • Carefully turn chicken over.
  • Bake 30 minutes more or until internal juices of chicken run clear.
  • (Or insert instant-read meat thermometer in thickest part ot chicken).
  • (Temperature should read 170°F for white meat, 180°F for dark meat).

Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3

1 fresh chicken
3/4 cup buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 cup margarine or 1/4 cup butter

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 16



American Buttermilk Fried Chicken Recipe by Tasty image

Steps:

  • Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
  • Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
  • Heat oil in a skillet over high heat to about 350°F.
  • Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
  • Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

BUTTERMILK FRIED CHICKEN WITH GRAVY

We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. - Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11



Buttermilk Fried Chicken with Gravy image

Steps:

  • Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

Nutrition Facts :

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

BUTTERMILK ROAST CHICKEN DRUMSTICKS

Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.

Provided by GioiaFive

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 8h40m

Yield 6

Number Of Ingredients 12



Buttermilk Roast Chicken Drumsticks image

Steps:

  • Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  • Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
  • Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g

6 chicken drumsticks
1 cup buttermilk
¼ cup vegetable oil
1 tablespoon maple syrup
1 tablespoon crushed black peppercorns
1 tablespoon sea salt (such as Maldon®)
1 tablespoon taco seasoning
3 cloves garlic, bruised and skins removed
½ teaspoon paprika
¼ teaspoon cayenne pepper
3 drops liquid smoke, or to taste
2 tablespoons vegetable oil

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