Amazing Buttermilk Air Fried Chicken Food

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
• Preheat an air fryer to 380 degrees F (190 degrees C).
• Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
• Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
• Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

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.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

BUTTERMILK SOUTHERN FRIED CHICKEN

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.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Add your buttermilk to a large bowl, then mix in the salt, black pepper, and paprika. Mix well. Add your chicken and then cover and refrigerate for at least 2 hours, up to 24 hours.
• When it's time to air fry the chicken, mix the flour with baking powder and garlic powder.
• Spray your air fryer basket with cooking spray, or use a piece of parchment paper and line your basket.
• Dredge your chicken into the flour mixture. As you dredge it into the flour mixture, place it into the air fryer basket. Spray the chicken generously with cooking spray. Otherwise, you will get white spots or dried-out brown spots. It would be best if you sprayed the entire flour coating with cooking spray.
• Set the temperate to 380 degrees F, air fryer setting, for 16 minutes. Flip and respray the chicken halfway through the cooking process.
• Plate, serve, and enjoy!

AIR FRYER FRIED CHICKEN

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

BUTTERMILK FRIED CHICKEN FINGERS

Steps:

• Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
• Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
• Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• In a medium bowl, stir together the buttermilk, hot sauce, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic powder. Add the chicken and toss to coat well.
• Marinate the chicken for at least 30 minutes (or as long as 2 hours).
• Meanwhile, in a wide, shallow bowl, stir together the flour, the remaining teaspoon of salt, the remaining teaspoon of pepper, and the paprika.
• Remove the chicken from the marinade, discarding the marinade. Dredge the chicken pieces in the flour mixture until very well coated.
• Brush or spray the chicken pieces with oil and arrange them in a single layer in the air fryer.
• Cook at 400ºF for 8 to 10 minutes, until golden brown on top. Flip the chicken pieces over and cook for another 8 to 10 minutes, until the chicken is golden brown and crisp all over.
• Serve immediately.

BUTTERMILK HERB FRIED CHICKEN

Steps:

• Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
• Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
• Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
• TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
• TIP: Reduce heat if chicken browns too quickly.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

BUTTERMILK RANCH OVEN "FRIED" CHICKEN

Steps:

• Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

BUTTERMILK FRIED CHICKEN

Steps:

• Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
• Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
• Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
• Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
• Place chicken legs in hot oil and cook until golden brown.

BUTTERMILK FRIED CHICKEN

Steps:

• Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
• Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
• Dip the chicken in the buttermilk, turning to coat completely.
• In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
• Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
• In a large frypan, heat the oil.
• Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
• Transfer the chicken to a plate.
• Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
• Whisk in the broth and remaining 1/2 cup of buttermilk.
• Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
• Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
• Season with hot pepper sauce, salt and pepper.
• Serve the chicken with the gravy ladled over it.