Basic Buttermilk Fried Chicken Food

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.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

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.

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

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!

BUTTERMILK FRIED CHICKEN

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.

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

BASIC BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken in a large bowl and fill with cold salted water. Cover and transfer to refrigerator and let soak overnight.
• Remove chicken from ice water and arrange snugly in a large shallow bowl or baking dish (or divide between two dishes). Whisk together the buttermilk and seasonings and pour over the chicken, making sure the parts are completely submerged. Alternatively, divide the chicken and marinade evenly among large re-sealable bags; rest the bags on a rimmed baking sheet to catch any leaks. Cover tightly and refrigerate for at least 4 hours or up to overnight.
• About an hour before you plan to cook the chicken, remove the pieces from the marinade and allow them to drain on a wire rack set over a rimmed baking sheet. This allows the excess marinade to drip off and the remaining marinade to lose some of its moisture and become slightly tacky, so the coating will adhere better and produce a crisper crust. The chicken will also come to room temperature, allowing it to cook more quickly and evenly. Meanwhile, in a large clean brown paper bag or a shallow bowl or pie plate, shake or whisk together the flour, cornmeal, and seasonings, and spread in a shallow bowl or pie plate.
• When you are ready to begin frying, pour just under 3/4 inch oil in a large cast-iron skillet, and bring the oil to 375 degrees over medium heat. If you don't have a thermometer, try this test: drop a cube of white crust less bread into the oil; it should turn golden brown within 1 minute. While the oil is heating, use tongs to dredge the chicken pieces. Make sure they are thoroughly coated, shaking off the excess flour for a nice, even, lump-free crust. Set the dredged pieces on a baking sheet fitted with a wire rack as you work.
• Heat oven to 200 degrees.
• Before beginning, set a wire rack in a rimmed baking sheet and set several layers of paper towels on top of the rack for draining the chicken. Working in batches, arrange the chicken pieces skin side down in the pan in a single layer, beginning with the dark meat. Remember to add enough pieces to fill the pan, without touching. After placing the chicken in the pan, the temperature of the oil will drop dramatically. Make sure to adjust the heat as needed to maintain a steady temperature of between 330 and 340 degrees during frying as this will help the parts cook evenly, inside and out.
• Cover the skillet during frying to help the chicken cook through evenly and reduce spattering, peeking inside to check on the progress. Using a probe-style thermometer allows you to monitor the temperature of the oil without lifting the lid. Once the first side is crisp and golden, after 4 to 5 minutes, carefully turn the pieces. Be sure not to turn them too soon or the crust will tear; they should release easily from the pan. Then cover the pan again and continue frying until the other side is crisp and the meat is cooked through (it should register 160 for breasts, 165 for thighs on an instant-read thermometer). This should take another 4 to 5 minutes, depending on the size of the pieces. Check each piece in the batch and remove it as soon as it is ready. Wings, drumsticks, and thinner breast pieces cook faster than the thighs and thicker breast pieces, so remove these first. Transfer to rack on prepared baking sheet and keep warm in the oven. Return the oil to 375 before adding the next batch.

BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken pieces in a gallon size zipper lock plastic bag. Mix buttermilk with 1 tablespoon salt and 1/2 teaspoon pepper. Pour buttermilk mixture over chicken, seal, then refrigerate for at least 2 hours and up to 24 hours.
• Measure 2 cups flour, 2 teaspoons salt and 1/2 teaspoon pepper into a large doubled brown paper bag; shake to combine. Drop half of chicken pieces into flour mixture and shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces onto a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner.
• Meanwhile, spoon enough shortening to measure 1/2-inch deep in a 12-inch skillet; heat to 350 degrees. Drop chicken pieces, skin side down, into hot oil, cover (you can use a cookie sheet) and cook for 5 minutes. Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and place on wire rack set over jelly roll pan. Strain hot fat into a heat-safe container.

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 FRIED CHICKEN

Steps:

• For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
• When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
• For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
• Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
• Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
• When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

BUTTERMILK FRIED CHICKEN

Steps:

• In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.
• In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
• In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
• Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
• Return oil temperature to 350 degrees. Repeat with remaining chicken.

FRIED CHICKEN

Steps:

• Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
• Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
• Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
• Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
• Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
• Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
• Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
• Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
• Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.