Carolina Crispy Buttermilk Fried Chicken 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

CRISPIEST BUTTERMILK FRIED CHICKEN

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Provided by Sharon L.

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9



Crispiest Buttermilk Fried Chicken image

Steps:

  • Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
  • Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
  • Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
  • Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
  • Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g

cold water to cover
¼ cup kosher salt
8 skinless chicken legs
3 cups all-purpose flour, divided
1 cup buttermilk
1 ¼ tablespoons baking powder
2 teaspoons salt
2 teaspoons cayenne pepper
1 ½ cups canola oil, for frying

CAROLINA CRISPY BUTTERMILK FRIED CHICKEN

This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated. WINE: A lively, fruity, low-tannin Beaujolais, such as the 2001 Georges Duboeuf Juliénas, has the fruit and acidity to contrast with the pleasantly sweet chicken. Recipe adapted from Dave Arnold's After Hours: Sundays at Seven.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13



Carolina Crispy Buttermilk Fried Chicken image

Steps:

  • In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.
  • In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
  • Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.
  • If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
  • Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
  • NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

Nutrition Facts : Calories 1445.7, Fat 70.6, SaturatedFat 21.9, Cholesterol 366.7, Sodium 903.9, Carbohydrate 108.7, Fiber 3, Sugar 29.1, Protein 87.7

1 quart whole milk
kosher salt
1/2 cup sugar
2 (4 lb) roasting chickens, each cut into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1/2 teaspoon fresh ground pepper
2 teaspoons baking powder
1 1/2 teaspoons baking soda
5 cups all-purpose flour (aprx. amount)
vegetable oil, for frying (about a quart)

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11



Southern-Style Buttermilk Fried Chicken image

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

CRISPY BUTTERMILK FRIED CHICKEN

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

Provided by yosephineyd

Categories     Lunch/Snacks

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 18



Crispy Buttermilk Fried Chicken image

Steps:

  • Rub the chicken the marinade seasoning.
  • Pour in buttermilk and refrigerate for at least 6 hours (overnight).
  • Combine all seasoning and flour together.
  • Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.
  • Heat oil up to 350F and preheat oven in 350°F.
  • Cook the chicken until desired color (around 5-10 minutes).
  • Put the cooling rack on top of the baking sheet.
  • Take out chicken and bake until the chicken is cooked (around 5-10 minutes).

Nutrition Facts : Calories 5914.3, Fat 601.8, SaturatedFat 109.2, Cholesterol 302.6, Sodium 1571.9, Carbohydrate 55.8, Fiber 2.7, Sugar 6.3, Protein 84.8

marinade
3 1/2 lbs chicken, cut in 8 pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon dried Italian herb seasoning
2 cups buttermilk
seasoned flour
2 cups flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 1/2 quarts peanut oil

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 12



Crispy Buttermilk Oven-Fried Chicken (Makeover) image

Steps:

  • Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
  • In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

1 cup corn flakes cereal
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray

BUTTERMILK SOUTHERN FRIED CHICKEN

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

Provided by Dine Dish

Categories     Whole Chicken

Yield 4 serving(s)

Number Of Ingredients 9



Buttermilk Southern Fried Chicken image

Steps:

  • Wash chicken pieces thoroughly and pat dry.
  • Place chicken in a long, shallow glass baking dish.
  • Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
  • Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
  • Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
  • Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
  • When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
  • Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
  • Serve at once. Serves 4.

Nutrition Facts : Calories 655.4, Fat 35.8, SaturatedFat 10.6, Cholesterol 175.7, Sodium 1451.9, Carbohydrate 30.4, Fiber 1.2, Sugar 6, Protein 49.8

2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly ground (or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
to taste vegetable oil (for frying)

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From thespruceeats.com


CRISPY BUTTERMILK FRIED CHICKEN - IN JENNIE'S KITCHEN
Add the chicken to the buttermilk mixture. Cover the dish, or seal the bag closed, and store in the fridge for at least 30 minutes, or overnight. When you’re ready to get frying, line a rimmed sheet pan with a few paper towels. Shake any excess buttermilk off the chicken, and lay it single layer on the pan.
From injennieskitchen.com


BUTTERMILK OVEN-FRIED CHICKEN - WWW.SCLIVING.COOP
In a large bowl, whisk together buttermilk and cayenne. Place chicken parts in bowl and turn until all pieces are coated. Cover with plastic wrap and refrigerate overnight, or at least 2 hours. Preheat oven to 400 F. Line a large shallow baking pan with foil and spray with vegetable oil. In a large bowl, whisk together flour, breadcrumbs, salt ...
From scliving.coop


HOW TO COOK FRIED CHICKEN LIKE A CHARLOTTE, NC CHEF - CHARLOTTE …
Marinate your chicken for 12 to 24 hours in buttermilk and 3 tablespoons of HBX Dust or spice mix. Remove from marinade and discard liquid. Preheat your oil on medium. Oil should have small, less ...
From charlotteobserver.com


BUTTERMILK FRIED CRISPY CHICKEN BURGER | GIRL HEART FOOD®
In a bowl, whisk together flour with all the spices, salt and pepper. In another bowl, whisk together hot sauce and buttermilk. Place the chicken into the buttermilk mixture. Place in the fridge for an hour. After an hour, remove the chicken from the buttermilk. Dredge the chicken in the seasoned flour mixture.
From girlheartfood.com


CRISPY BUTTERMILK FRIED CHICKEN - WWW.SCLIVING.COOP
Dredge the chicken parts in the flour mixture and add to the hot oil. Work in batches, so as not to crowd the pan. Cook until golden brown and crispy on both sides, 7–8 minutes per side. Chicken temperature should read 165 degrees on an instant-read thermometer. Using tongs, remove the chicken pieces to the prepared rack. Bring oil temperature back up …
From scliving.coop


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