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
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
SALTED BUTTERMILK FRIED CHICKEN
The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before the chicken is cooked through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
- Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
- Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
- Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.
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
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
BUTTERMILK FRIED CHICKEN
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
BUTTERMILK FRIED CHICKEN
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.
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
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
BUTTERMILK FRIED CHICKEN
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Chicken Deep-Fry Fry Buttermilk North Carolina Dinner
Yield Serves 8
Number Of Ingredients 24
Steps:
- Brine:
- Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
- Assembly:
- Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1 1/2 tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.
- Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.
- Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165°F for dark meat and 160°F for white meat, 10-14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.
- Serve fried chicken with barbecue sauce and pickles.
- Do Ahead
- Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250°F oven if desired.
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
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
BUTTERMILK FRIED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Six servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
- Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
- Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 52 grams, Carbohydrate 24 grams, Fat 67 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 12 grams, Sodium 956 milligrams, Sugar 8 grams, TransFat 0 grams
BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, oil, spring mix green, roma tomatoes, large cucumber, red onion, buttermilk, salt, black pepper, cayenne pepper, plain greek yogurt, fresh dill, garlic powder, lemon juice, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
- In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
- In a medium bowl, combine all ingredients for seasoned flour.
- Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
- Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
- Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
- Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams
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
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
SALTED FRIED CHICKEN
Coarse salt balances the intense sweetness of honey in the brine for this chicken, which is fried in a buttermilk batter. Flakes of Maldon salt, "finishing" salt from the marshes of Essex, England, add a delicate crunch to each bite and a bit of visual flash.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 14
Steps:
- Make the brine: Bring water, coarse salt, and honey to a simmer in a medium saucepan over medium heat. Simmer until salt and honey dissolve. Remove from heat, and let cool. Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine, and rinse under cold water. Pat dry with paper towels.
- Prepare to fry the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
- Meanwhile, make the coating: Stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
- Working in batches, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces, 9 to 10 minutes for large pieces. (As chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
- Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain. Season with sea salt, and serve with honey for drizzling or dipping.
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