BUTTERMILK FRIED CHICKEN WINGS
My take on classic Southern fried chicken wings.
Provided by Dav3d
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h50m
Yield 16
Number Of Ingredients 20
Steps:
- Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
- Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
- Let wings sit for 10 to 15 minutes.
- Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 17.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 1255 mg, Sugar 2.5 g
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
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.
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 BRINED CHICKEN WINGS
Make and share this Buttermilk Brined Chicken Wings recipe from Food.com.
Provided by CateringQueen
Categories Chicken
Time 4h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Add salt, brown sugar hot sauce and 1/3 of rub and warm water in a 2 gallon ziploc.
- Pour in the buttermilk and add the wings. Marinate 4-14 hour.
- Prepare the grill, drain wings, dust with remaining rub.
- Cook 15 min, turn wings cook until done on indirect heat - 30 min total cook time.
Nutrition Facts : Calories 583.9, Fat 37.4, SaturatedFat 10.8, Cholesterol 178.7, Sodium 1951.8, Carbohydrate 14.1, Fiber 0.2, Sugar 12.5, Protein 45.2
OVEN-FRIED BUTTERMILK CHICKEN
Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREP: Heat oven to 425F.
- CLEAN: Wash hands.
- Place buttermilk in shallow dish.
- On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
- Dip chicken in buttermilk to coat completely.
- Dredge in flour mixture to cover completely.
- Place on clean sheet of waxed paper.
- In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
- Place chicken skin side down in pan.
- CLEAN: Wash hands.
- Notes: CHILL: Refrigerate leftovers immediately.
- Chicken may also be deep-fried.
- COOK: Bake chicken at 425F for 30 minutes.
- Carefully turn chicken over.
- Bake 30 minutes more or until internal juices of chicken run clear.
- (Or insert instant-read meat thermometer in thickest part ot chicken).
- (Temperature should read 170°F for white meat, 180°F for dark meat).
Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3
BUTTERMILK FRIED CHICKEN
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.
- In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
- In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
- Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
- Return oil temperature to 350 degrees. Repeat with remaining chicken.
Nutrition Facts : Calories 612 g, Fat 28 g, Fiber 1 g, Protein 47 g
More about "buttermilk fried chicken wings food"
HOW TO MAKE: BUTTERMILK FRIED CHICKEN WINGS · I AM A …
From iamafoodblog.com
Servings 2-4Total Time 45 minsEstimated Reading Time 6 mins
10 BEST BUTTERMILK FRIED CHICKEN WINGS RECIPES | YUMMLY
From yummly.com
BUTCHIE’S BUTTERMILK FRIED CHICKEN WINGS
From foodnetwork.ca
2/5 (9)Total Time 23 minsServings 6
BUTTERMILK FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE BUTTERMILK FRIED CHICKEN WINGS « POULTRY ...
From chicken-recipes.wonderhowto.com
GRILLED BUTTERMILK CHICKEN BREAST - ALL INFORMATION ABOUT ...
From therecipes.info
FRIED CHICKEN WINGS - DINNER AT THE ZOO
From dinneratthezoo.com
BUTCHIE’S BUTTERMILK FRIED CHICKEN WINGS RECIPES | FOOD ...
From pinterest.ca
SOUS VIDE BUTTERMILK FRIED CHICKEN - A DUCK'S OVEN
From aducksoven.com
BUTTERMILK FRIED CHICKEN WINGS | TONY CHACHERE'S
From tonychachere.com
CHICKEN WINGS IN BUTTERMILK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OLD FASHIONED CRISPY FRIED CHICKEN WINGS | I HEART RECIPES
From iheartrecipes.com
BUTTERMILK CHICKEN WINGS | RECIPE | KITCHEN STORIES
From kitchenstories.com
BUTTERMILK FRIED CHICKEN WINGS - CREOLE FOR THE SOUL, LLC
From creoleforthesoul.com
BUTTERMILK OVEN-FRIED CHICKEN WINGS - FOOD NEWS
From foodnewsnews.com
BUTTERMILK FRIED CHICKEN - JO COOKS
From jocooks.com
BUTTERMILK FRIED CHICKEN WINGS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUTTERMILK FRIED CHICKEN WINGS - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERMILK FRIED CHICKEN - DONNA HAY
From donnahay.com.au
FRIED CHICKEN WINGS RECIPE WITHOUT BUTTERMILK - FOOD RECIPE
From foodrecipe.news
FRIED CHICKEN WINGS - SUSAN RECIPES
From susanrecipe.com
BUTTERMILK FRIED CHICKEN RECIPE - DAVE ARNOLD | FOOD & WINE
From foodandwine.com
BUTTERMILK CHICKEN WINGS IN AIR FRYER - SHOTGUNRED.COM
From shotgunred.com
BUTTERMILK AIR FRIED WINGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTERMILK DEEP FRIED CHICKEN WINGS RECIPE | RECIPE ...
From pinterest.com
BUTTERMILK FRIED CHICKEN - PERDUE
From perdue.com
EASY AIR FRYER BUTTERMILK FRIED CHICKEN - STAY SNATCHED
From staysnatched.com
11 BEST FRIED CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BUTTERMILK OVEN-FRIED CHICKEN WINGS | REYNOLDS BRANDS
From reynoldsbrands.com
BUTTERMILK FRIED CHICKEN WINGS - FOOD NEWS
From foodnewsnews.com
BUTTERMILK FRIED CHICKEN WINGS RECIPE | NEW IDEA FOOD
From newideafood.com.au
SOUTHERN BUTTERMILK FRIED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHIPOTLE INFUSED BUTTERMILK FRIED CHICKEN WINGS - FOOD ...
From foodfidelity.com
BUTTERMILK FRIED CHICKEN – BANYAN BRANCHES
From banyanbranches.com
FOOD WISHES VIDEO RECIPES: BUTTERMILK FRIED CHICKEN ...
From foodwishes.blogspot.com
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
BUTTERMILK FRIED CHICKEN WINGS - CHICKEN
From worldrecipes.org
10 BEST BUTTERMILK FRIED CHICKEN WINGS RECIPES | YUMMLY
From yummly.co.uk
BUTTERMILK FRIED CHICKEN WINGS RECIPES
From tfrecipes.com
BEST SKILLET-FRIED BUTTERMILK CHICKEN RECIPES | COMFORT ...
From foodnetwork.ca
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