BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
BUTTERMILK CHICKEN NUGGETS
Make and share this Buttermilk Chicken Nuggets recipe from Food.com.
Provided by AZRT8871
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Preheat oven to 375°.
- Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb mixture. Arrange chicken strips on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden brown.
Nutrition Facts : Calories 458.3, Fat 16, SaturatedFat 5.3, Cholesterol 81.2, Sodium 917, Carbohydrate 41.1, Fiber 2.5, Sugar 5, Protein 35.1
FRIED CHICKEN
Steps:
- Heat 1/2-inch of oil in a large skillet over medium heat. Season chicken with salt and cover in flour (use a large plastic resealable bag). Place chicken in oil and brown on all sides evenly, about 4 to 5 minutes per side, or until chicken is fully cooked through. Remove to a paper towel and refrigerate until cold. This is best made 1 day in advance.
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
PAULA DEEN'S CHICKEN NUGGETS
These look wonderful and easy because they're baked, not fried, and they get their flavor from sour-cream-and-onion-flavored potato chips. What an idea! Paula says to serve them with her Honey Mustard Sauce, which I have also posted. She also says that they can be frozen after baking.
Provided by CorriePDX
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
- Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.
DEE DEE'S SOUTHERN FRIED BUTTERMILK CHICKEN
I think the trick to good crispy fried chicken is to brine it first in a buttermilk brim. I've tried for years to come up with a recipe that works and today I think I achieved my goal. We have a local fried chicken establishment in town. They make the best fried chicken I've ever put in my mouth. The only thing I know about the...
Provided by Diane Atherton
Categories Chicken
Time 8h15m
Number Of Ingredients 16
Steps:
- 1. BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.
- 2. BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
- 3. Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
- 4. FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don't over crowd your pan.
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
DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS
Make and share this Deep-Fried Buttermilk-Coconut Chicken Nuggets recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
- In a bowl, combine the egg, buttermilk and the beer; mix well.
- In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
- Dredge the chicken pieces into the all-purpose flour.
- Then dip into the buttermilk mixture to coat.
- Then roll into the coconut.
- Deep fry until a light golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 833.3, Fat 35.5, SaturatedFat 26.3, Cholesterol 193, Sodium 1406.3, Carbohydrate 66.1, Fiber 8.4, Sugar 4.8, Protein 60.2
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