BEST BUTTERMILK FRIED CHICKEN
Juicy, crispy buttermilk fried chicken! The Best Buttermilk Fried Chicken with a delicious cajun twist, fried in a creamy buttermilk batter.
Provided by Kayti Lavergne
Categories Main Dishes
Time 45m
Number Of Ingredients 16
Steps:
- You will need roughly 4 Cups of cooking oil in a large pan
- Combine together all of the ingredients for the marinade in a bowl and stir together until thoroughly mixed
- Pour the marinade over the chicken breasts ensuring that all of the breasts are evenly coated. Let the chicken marinate 4-12 hours. I have made the chicken without marinating at all and it was still very yummy! So if you don't have time, you can skip this step
- Once the chicken has been marinated to your liking, you can start the frying process
- Heat up your oil on medium heat (If the oil is too hot it will over brown the chicken too soon)
- Put enough oil in the pan that it will come at least halfway up the chicken breast
- Make the dry breading by combining flour, paprika, baking powder, salt, pepper, cajun seasoning, and garlic powder in a medium sized bowl. Add the buttermilk at the end, mix together until the breading is slightly clumpy
- Place the marinated chicken next to the breading
- Coat each piece of chicken in the dry breading, make sure that the chicken is covered completely by the breading
- Lay the chicken pieces one at a time in the pan of oil
- Make sure that your chicken is laying side by side but not touching in the oil
- The chicken will cook for 3 minutes on each side or until golden brown
- Flip your chicken once and make sure that each side is a deep golden brown before removing from the pan
- Check to make sure that your chicken has been thoroughly cooked by slicing into the middle of one piece before consuming there shouldn't be any pink meat in the center
Nutrition Facts : Calories 293 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1242 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
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
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
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
BUTTERMILK FRIED CHICKEN BREAST FILETS
Tender, very moist, well seasoned, (not hot/ spicy) fried chicken. Excellent sevrved with Karen' best buttermilk bisciut recipe. Great hot or cold. Needs to soak in buttermilk 24 hrs before cooking.
Provided by red white kitchen
Categories Lunch/Snacks
Time P1DT14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Filet 3 chicken breasts in half.
- Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
- Remove chicken from buttermilk.
- Season with salt,pepper,paprika,garlic salt and seasoned salt.
- Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
- Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
- Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
- Dip chicken into egg wash, then into flour dredge.
- Carefully slip floured chicken into hot oil.
- Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
- Drain on rack or paper towels.
Nutrition Facts : Calories 987, Fat 83, SaturatedFat 12.7, Cholesterol 142.7, Sodium 855.6, Carbohydrate 35.9, Fiber 1.5, Sugar 4.2, Protein 25.3
BUTTERMILK OVEN-FRIED CHICKEN
Our super tasty, super easy buttermilk fried chicken is going to be delicious no matter how you eat it. Serve it up hot for dinner with a side of corn-on-the-cob or pack it up cold for a picnic on the lawn. Plus, you can enjoy the bliss that is fried chicken without having to haul out a deep fryer-thanks, oven!
Provided by TBSP Geoff
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne pepper in a large bowl and stir until combined.
- Rinse chicken and pat dry. Place chicken in 13x9-inch baking dish. Pour buttermilk mixture over chicken, cover and refrigerate 30 minutes.
- Heat the oven to 400° F. Place corn flake crumbs in shallow dish and season stir in salt and ground black pepper. Remove chicken from buttermilk mixture and dredge in corn flake crumbs, coating completely.
- Place coated chicken on foil (or parchment) lined baking sheet. Drizzle melted butter over chicken pieces. Bake until crispy and golden, approximately 35 minutes.
Nutrition Facts : ServingSize 1 Serving
SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS
Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.
Provided by Bruce Gurnick
Categories Chicken Breast
Time 1h
Yield 8 strips, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
- Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
- Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
- Remove chicken from refrigerator about 1/2 hour before cooking.
- In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
- Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
- Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
- Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
- Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
- For extra spicy chicken increase amount of cayenne pepper in flour mixture.
Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4
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:
- 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-BRINED SOUTHERN FRIED CHICKEN
Traditional, authentic, deep-fried buttermilk-brined southern fried chicken by a true Southern Belle! Learn the secrets to the juiciest meat, the crunchiest crust, and most flavorful fried chicken you've ever had.
Provided by Britt
Categories Dinner
Time 4h55m
Number Of Ingredients 20
Steps:
- In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
- When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
- Preheat oven to 200 degrees F.
- While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
- Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
- Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When batch is done, place on prepared wire rack over the baking sheet and put into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
- Serve immediately.
Nutrition Facts : Calories 300 calories
BUTTERMILK-BATTERED CHICKEN BREAST WITH SWEET CORN SAUCE
Steps:
- In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
- With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.
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- In a large bowl, stir together the buttermilk and hot sauce. Add the chicken breasts, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
- Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.
- Add the flour and spices to a large gallon-sized Ziplock bag and mix to combine. Transfer the chicken directly from the buttermilk to the Ziplock bag, seal, and shake until the chicken is evenly coated with the flour mixture. Set aside.
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