SUMMERTIME FRIED CHICKEN DINNER
Here is the classic picnic food, made even better for dinner! We marinate chicken in buttermilk and add two secret ingredients--pickle juice and Worcestershire sauce--for maximum flavor and tenderness, before frying it to crispy perfection. Served with a creamy coleslaw plus lots of pickles and potato rolls, this delightful family-style meal conjures up the best of summer.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
- Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
- Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
- Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
- Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
- For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
- Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.
ZUCCHINI, LAMB, AND SUMMER SQUASH WITH BUTTERMILK DILL MARINADE
Marinating juicy pieces of lamb in a flavorful combination of buttermilk, garlic, and dill ensures tender meat with a delicate Mediterranean flair that pairs beautifully with grilled zucchini and squash.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Combine buttermilk, garlic, dill, and 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 1/4 cup of marinade. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add lamb and toss to coat. Refrigerate 8 hours (or up to overnight).
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with lamb, others with zucchini, and others with summer squash. Season with salt and pepper. Grill lamb skewers for 9 to 12 minutes and zucchini and squash skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.
BUTTERMILK-DILL MARINADE
This marinade goes with our Zucchini, Lamb, and Summer Squash with Buttermilk Dill Marinade kebab.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
FRIED CHICKEN WITH DILL SALT
Steps:
- For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
- For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
- For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
- Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
- Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
- Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.
BUTTERMILK MARINADE
Use this tangy recipe with chicken fish, or other seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Marinades 2 pounds of meat or fish
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.
BUTTERMILK DILL DIP
This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK HERB MARINADE
This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.
Provided by Nimz_
Categories Chicken
Time 1h10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together all the ingredients.
- Marinate chicken or pork for 1 to 4 hours and discard marinade.
- Cook as desired.
Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1
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