BUTTERMILK FRIED CHICKEN WITH GRAVY
Provided by Wanna Make This?
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use kitchen shears to cut off any excess skin from the chicken thighs. Finely chop the skin and refrigerate. Use a sharp paring knife to cut around the bone in each of the thighs and remove.
- Whisk together the buttermilk, a pinch salt and pepper in a large bowl. Add the boneless chicken thighs and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Once the chicken has marinated, make the gravy. Combine the chicken broth, whole milk and thyme in a small saucepan and bring to a simmer over medium heat. Turn off the heat and cover with a lid.
- Meanwhile, put the olive oil and chicken skin in a large high-sided skillet. Turn the heat to medium and cook until the fat from the skin has rendered and the is skin is browned in spots, about 10 minutes, stirring occasionally. Add the onions, 1 teaspoon salt and a couple grinds of pepper and cook until tender, stirring frequently, about 10 minutes. Stir in 3 tablespoons of the flour and cook for 2 minutes, stirring constantly. Whisk in the milk mixture and bring the liquid up to a strong simmer, increasing the heat if needed. Cook until thickened to the consistency of gravy, about 5 minutes, stirring frequently. Season with salt and pepper if needed. Remove and discard the thyme. Cover with a lid to keep warm while you fry the chicken.
- Fill a large Dutch oven a little less than halfway with vegetable oil and heat to 350 degrees F. Fit a baking sheet with a wire cooling rack.
- Whisk together the remaining 1 1/2 cups flour, the cornstarch and Cajun seasoning in a medium bowl. One by one, remove the chicken thighs from the buttermilk marinade, allowing any excess to drip away, then dredge in the seasoned flour until completely coated.
- When the oil is hot, fry the chicken in batches of 2 to 3 pieces until golden brown and the internal temperature is 165 degrees, 5 to 7 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to the cooling rack. Allow the oil to return to 350 degrees F in between each batch.
- Serve immediately with the gravy. If the gravy thickens too much as it sits, whisk in additional chicken broth to thin the gravy out to your liking.
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.
AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams
BUTTERMILK GRAVY
This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
- Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g
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.
CRISPIEST BUTTERMILK FRIED CHICKEN
This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!
Provided by Sharon L.
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
- Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
- Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
- Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
- Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
- Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g
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 WITH GRAVY
We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. - Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
Nutrition Facts :
BUTTERMILK FRIED CHICKEN WITH GRAVY
This recipe is from Taste of Home, and it's a delicious fried chicken recipe. Prep time excludes refrigeration time. Complete and utter comfort food...
Provided by AmyZoe
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large flat dish.
- Pour buttermilk over chicken and refrigerate 1 hour.
- Combine flour, salt, and pepper in a double-strength paper bag.
- Drain chicken and toss pieces one at a time in the flour mixture.
- Shake off excess and place on waxed paper for 15 minutes.
- Heat 1/8 to 1/4 inch of oil in a skillet.
- Fry chicken until browned on all sides.
- Cover and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
- Uncover and cook 5 minutes longer.
- Remove chicken and keep warm.
- Drain all about 1/4 cup drippings and stir in flour until bubbly.
- Add milk and 1 1/2 cups water.
- Cook and stir until thickened and bubbly.
- Cook 1 minute more.
- Add remaining water if needed.
- Season with salt and pepper.
- Serve with chicken.
PAN FRIED BUTTERMILK CHICKEN WITH GRAVY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
- In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
- After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
- Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
- Yield: 6 to 8 portions
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
SPICY FRIED CHICKEN WITH BUTTERMILK GRAVY
This recipe is off a recipe card I got at a grocery store. It says that the recipe is from Mississippi Memories by Rick Rodgers, Delta Queen Steamboat Company. This recipe recaptures the sumptuous, southern eating traditions found on grand riverboats. This is southern fried chicken...kicked up a notch! Prep time does not include the chicken soaking time.
Provided by QueenJellyBean
Categories Whole Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
- Preheat oven to 400 degrees.
- In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
- In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
- Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
- Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
- Transfer chicken to baking sheet. Repeat with remaining chicken.
- Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
- Bake chicken 20-25 minutes.
- Transfer to paper towel lined baking sheet.
- Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
- Whisk in 1 cup buttermilk and heat;do not boil.
- Season with salt and pepper and pepper sauce to taste.
- Transfer chicken to a platter.
- Serve with potatoes and gravy.
BUTTERMILK FRIED CHICKEN
Make and share this Buttermilk Fried Chicken recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
- Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
- Dip the chicken in the buttermilk, turning to coat completely.
- In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
- Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
- In a large frypan, heat the oil.
- Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
- Transfer the chicken to a plate.
- Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
- Whisk in the broth and remaining 1/2 cup of buttermilk.
- Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
- Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
- Season with hot pepper sauce, salt and pepper.
- Serve the chicken with the gravy ladled over it.
Nutrition Facts : Calories 349.4, Fat 16.3, SaturatedFat 2.6, Cholesterol 68.3, Sodium 653.8, Carbohydrate 18, Fiber 1, Sugar 3.2, Protein 31.3
BUTTERMILK FRIED CHICKEN
This is a recipe I've worked on for quite some time. I believe I finally got the right combination of consistency, spices and tasty results some of you may have been looking for. My DH prefers chicken legs so that's what I've posted but I'm sure you can apply this to what you like. Also, I know there's already several fried chicken recipes on here .... so .... here's another one! :-)
Provided by KyAmy
Categories Chicken Breast
Time 35m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
- Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
- Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
- Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
- Place chicken legs in hot oil and cook until golden brown.
Nutrition Facts : Calories 669.9, Fat 22.3, SaturatedFat 6.4, Cholesterol 141.9, Sodium 1386.7, Carbohydrate 72.1, Fiber 3.9, Sugar 4.5, Protein 42.6
BUTTERMILK FRIED CHICKEN WITH DILL
Fried chicken at its best. The coating on this is so crispy and delicious you will never fry chicken any other way again. Edited to add: If you have the time, try soaking your chicken in the buttermilk all day or even over night. This makes for some very moist chicken.
Provided by Karen From Colorado
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken and pat dry; set aside.
- Fill a large frying pan to 1/2 its depth with cooking oil.
- Heat to 325 degrees.
- Combine flour, dill weed, garlic salt and pepper in a medium bowl.
- Fill another bowl with the buttermilk.
- Place chicken, one piece at a time in the buttermilk.
- Shake of excess milk.
- Coat lightly in flour mixture.
- Shake off excess flour.
- Dip again in the butter milk and the flour mixture.
- Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
- Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
- Drain on paper towels.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 959.4, Fat 45, SaturatedFat 13.2, Cholesterol 219.6, Sodium 362.4, Carbohydrate 67.4, Fiber 2.3, Sugar 7.5, Protein 66.2
BUTTERMILK FRIED CHICKEN WITH A CURRY FLAIR
OH MY GOD, I will forever continue to subscribe to Bon Appetit magazine. A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before. Time estimate does not include marination.
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
- Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
- Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375°F.
- Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
- Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
- Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
- Repeat with remaining chicken.
Nutrition Facts : Calories 1396.9, Fat 127.2, SaturatedFat 13.3, Cholesterol 118.2, Sodium 1283.2, Carbohydrate 29.4, Fiber 2.4, Sugar 3.2, Protein 36.1
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