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
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)
Provided by Sam Sifton
Categories project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams
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
Provided by Food Network
Categories main-dish
Time 12h50m
Yield Makes 16 pieces
Number Of Ingredients 20
Steps:
- For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
- Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
- Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
- Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
- When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
- Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
- Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
BUTTERMILK-BRINED FRIED CHICKEN
Make and share this Buttermilk-Brined Fried Chicken recipe from Food.com.
Provided by KathyP53
Categories Chicken Thigh & Leg
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 3 cups of buttermilk, salt, and sugar in a large resealable plastic bag.
- Add all chicken pieces to the brine; seal bag. Chill overnight.
- Drain chicken; pat dry with paper towels. Discard brine.
- In a large bowl, combine flour, and 1/4 teaspoons each of salt and pepper. Place 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture, dip in buttermilk; coat again with flour mixture.
- Meanwhile, heat peanut oil in large skillet or Dutch oven to depth of 1 1/2 inches and 350 degrees.
- Using tongs, carefully add a few pieces of chicken at a time to skillet. Maintain oil temperature at 325 degrees. Fry chicken for 12-15 minutes or until no longer pink, and coating is golden brown, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining pieces.
Nutrition Facts : Calories 526.1, Fat 22.5, SaturatedFat 6.8, Cholesterol 109.6, Sodium 6636.3, Carbohydrate 43.4, Fiber 1.1, Sugar 11.6, Protein 35
TEA-BRINED BUTTERMILK FRIED CHICKEN AND GRAVY
Provided by Sean Brock
Categories Chicken Fry Kid-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 23
Steps:
- For the brine:
- 1. Put the water in a pot and bring to a boil over high heat. Remove from the stove, add the tea bags, and let them steep for 8 minutes.
- 2. Remove the tea bags, or strain the liquid if you used loose tea. Add the salt and sugar to the hot water and stir to dissolve them. Pour the brine into a heatproof container and cool it to room temperature, then refrigerate until completely cold.
- 3. Rinse the chicken with cold water. Place in the brine, cover, and refrigerate for 12 hours. After the chicken has spent 12 hours in the brine, make an ice bath in a large bowl with equal amounts of ice and water. Place the chicken in the ice bath for 5 minutes. (The ice will rinse away any impurities.) Remove the chicken and pat it dry.
- 4. Combine the buttermilk, hot sauce, and 1 tablespoon of the black pepper in a large container. Add the chicken pieces to the buttermilk mixture, cover, and let marinate for 1 hour at room temperature.
- 5. While the chicken is marinating, put the chicken skins in a small saucepan over very low heat, adding a small amount of water to prevent the skins from sticking and burning. Cook the skins, stirring frequently so that they don't burn, until their fat is rendered. Strain the fat; you need 1 cup.
- 6. Drain the chicken, quickly rinse under cold water, and pat dry.
- 7. Combine the flour, cornmeal, cornstarch, garlic powder, onion powder, the remaining 1 teaspoon black pepper, the cayenne pepper, and smoked paprika in a large bowl and mix well. Add the chicken and toss to coat thoroughly. Allow it to sit for 15 minutes, then shake off any excess, transfer the chicken to a wire rack, and let sit for 15 minutes.
- 8. Meanwhile, put the chicken fat, lard, and canola oil in a large, deep cast-iron skillet. Add the bacon and ham and heat the fats over medium-high heat until an instant-read thermometer inserted into the fat reads 275°F. Turn the heat off and allow the bacon and ham to infuse the fats and oil for 10 minutes.
- 9. With a skimmer or slotted spoon, remove the bacon and ham from the skillet (discard them or eat as a snack). Set up a rimmed baking sheet lined with paper towels, or place a wire rack over the sheet and place alongside the stove. Heat the oil to 300°F. Add the breasts and thighs and cook for 3 minutes. Add the legs and wings and cook for 5 minutes more. (Remove the fat needed for the gravy at this point and start the gravy.)
- 10. Turn the chicken over, cover the skillet, and cook until the pieces of chicken are the color of hay, about another 5 minutes. Remove the lid, turn the pieces again, cover, and cook the chicken until golden brown, another 3 minutes. Add the butter and continue cooking, turning the pieces once, for another 2 minutes or so on each side. The chicken should be crispy and golden brown. Let the chicken rest and drain on wire racks or on a plate covered with paper towels for about 8 minutes, but no longer.
- 11. Sprinkle with sea salt and serve with the gravy.
BUTTERMILK BRINED FRIED CHICKEN
Make and share this Buttermilk Brined Fried Chicken recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 12h30m
Yield 2-4 serving(s)
Number Of Ingredients 24
Steps:
- For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
- Remove from heat and cool by adding ice cubes and stirring.
- In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry.
- Divide all pieces of chicken between two large ziplock bags.
- Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
- 1-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry.
- Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
- Preheat oven to 350 degrees.
- Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
- Fill a third bowl with the 2 cups of buttermilk.
- The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
- Pour the oil into your pot.
- It should come at least two inches and no more than 1/3 of the way up the side of the pot.
- Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
- Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
- Place coated chicken on the wax paper lined tray.
- Turn the oil up to high and let it come to about 350°F.
- Let the coated chicken sit so that the coating will thicken while the oil gets hot.
- When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F.
- I try to keep it around 320°.
- You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
- Fry dark meat first, as it takes longer.
- Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
- Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
- Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
- Sprinkle with kosher salt.
- Check the internal temperature with an instant read thermometer.
- Fully cooked chicken will read 160 degrees and can be served then if desired.
- If it is lower than that, it must be finished in the oven.
- Fry the second batch and then place it on the rack.
- Place the rack in the oven for ten minutes.
- Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
- If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.
Nutrition Facts : Calories 2147.6, Fat 77, SaturatedFat 24.1, Cholesterol 369.6, Sodium 9964.4, Carbohydrate 229.3, Fiber 6, Sugar 71, Protein 129
More about "buttermilk brined fried chicken food"
BEST BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
Category Dinner, Lunch
- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
- Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
- In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
BUTTERMILK BRINED CRISPY OVEN FRIED CHICKEN - DISH 'N' THE …
From dishnthekitchen.com
Reviews 8Calories 1255 per servingCategory Chicken
- Make the Buttermilk Brine: Mix buttermilk, garlic, fresh herbs, and spices together in a large freezer bag or bowl. Season with salt and pepper then add the chicken legs.
- Give the bag a massage so the chicken is fully coated, then seal the bag squeezing the air out as you close it.
- Marinate the chicken in the fridge for at least 6 hours and up to 48 hours. Ideally, aim for a full 24 hours.
- Preheat the oven to 375 F and line a baking sheet with aluminum foil. Place a baking rack on top of the foil.
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN RECIPE
BUTTERMILK-BRINED FRIED CHICKEN - BETTER HOMES & GARDENS
From bhg.com
AUTHENTIC BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN
From sweetteaandthyme.com
BEST CRISPY FRIED CHICKEN RECIPE - HOW TO MAKE FRIED …
From delish.com
Category Easy Chicken, Feed a Crowd, Dinner, LunchTotal Time 9 hrs
SPICY MAYO-MARINATED FRIED CHICKEN SANDWICHES - FOOD NETWORK
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 8Difficulty Intermediate
BUTTERMILK FRIED CHICKEN RECIPE - DAVE ARNOLD - FOOD & WINE
From foodandwine.com
AIR FRYER FRIED CHICKEN - BUDGET BYTES
From budgetbytes.com
BUTTERMILK FRIED CHICKEN - THE BEST FRIED CHICKEN RECIPE
From savoryexperiments.com
BUTTERMILK FRIED CHICKEN RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PICKLE-BRINED FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
SON OF A GUN FRIED CHICKEN RECIPE | RECIPES.NET
From recipes.net
BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE | RACHAEL RAY
From rachaelray.com
FRIED CHICKEN SANDWICHES - ONCE UPON A CHEF
From onceuponachef.com
YUM YUM CHICKEN SLIDERS RECIPE - TASTING TABLE
From tastingtable.com
SPICY BUTTERMILK FRIED CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
BLACK FOLKS BUTTERMILK FRIED CHICKEN RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
From food52.com
BUTTERMILK FRIED CHICKEN - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CHICK-FIL-A? BEST RESTAURANTS FOR FRIED CHICKEN IN SARASOTA, BRADENTON
From heraldtribune.com
BUTTERMILK FRIED CHICKEN RECIPE - BUTTER BE READY
From butterbeready.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love