BUTTERMILK FRIED CHICKEN
This is the BEST EVER Buttermilk Fried Chicken! Super juicy and tender on the inside yet crispy on the outside and bursting with flavor! Perfect for lunch or dinner and served with a side salad.
Provided by Joanna Cismaru
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Prepare the chicken: Wash the chicken and pat it dry with paper towels.
- Prepare the buttermilk mixture and flour: To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
- Dredge the chicken: First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
- Set up frying station: Add enough oil to a deep skillet or Dutch oven, at least an inch deep and heat over medium-high heat until it reaches 350 F degrees. It should take about 15 minutes.
- Fry the chicken: Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1 inch space in between them. For 1 lb of chicken you will have to do this in a 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees, or a total of 12 to 15 minutes.
- Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.
Nutrition Facts : Calories 610 kcal, Carbohydrate 55 g, Protein 36 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 189 mg, Sodium 1273 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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.
BUTTERMILK FRIED CHICKEN
Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 18
Steps:
- Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
- Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
- Put the buttermilk and egg in another bowl and lightly whisk until well combined.
- Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
- Using your other hand, roll the chicken in the spiced flour until covered all over.
- Place the chicken on a wire rack with a baking tray underneath. Now you're ready to start frying.
- Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
- Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don't overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone - it will be cooked when it reaches 73C.
- The oil temperature will drop when you add the chicken - adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.
Nutrition Facts : Calories 476 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
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
BUTTERMILK FRIED CHICKEN
Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your grandmother proud.
Provided by Perdue Chicken
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.
- In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.
- Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn't cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.
- Serve hot. Or cool chicken to room temperature. Place it in a sealed container and refrigerate to enjoy the next day
Nutrition Facts : Serving Per Recipe 6 Amount Per Serving Calories 294 % Daily Value* Total Fat 15g 23% Saturated Fat 3g 15% Cholesterol 96mg 32% Sodium 387mg 16% Total Carbs 10g 3% Dietary Fiber 0g 0% Sugars 0g Protein 18g Vitamin A 15% Vitamin C 4% Calcium 2% Iron 8% *Percent Daily Values are basedon a 2,000 calorie diet.
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
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
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
KOREAN FRIED CHICKEN
The best Korean Fried Chicken - Crispy buttermilk fried chicken smothered in a spicy, sticky Korean Gochujang sauce. INSANELY good!
Provided by Nicky Corbishley
Categories Appetizer Dinner Party Food
Time 1h50m
Number Of Ingredients 26
Steps:
- Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
- Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cup) of oil.
- Mix together the crispy coating ingredients in a small bowl.
- Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
- Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
- Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
- Bring to the boil, then simmer for 5 minutes until thickened.
- Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.
Nutrition Facts : Calories 814 kcal, Carbohydrate 66 g, Protein 58 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 151 mg, Sodium 2952 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
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
GORDON RAMSAY'S BUTTERMILK FRIED CHICKEN
Gordon Ramsay's buttermilk fried chicken - succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter.
Provided by Emily Leary
Categories Spicy mains
Time 45m
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.
- Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.
- Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish.
- Place over a medium heat until the oil reaches 170C (340F) or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
- Put the flour on a plate and mix with the spices and a pinch of salt and pepper.
- Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.
- Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.
- Drain on kitchen paper and serve warm.
Nutrition Facts : Calories 361 kcal, Carbohydrate 32 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 97 mg, Sodium 154 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BUTTERMILK FRIED CHICKEN FINGERS
Steps:
- Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
- Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
- Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.
More about "buttermilk fried chicken with a curry flair food"
BUTTERMILK FRIED CHICKEN RECIPE - BON APPéTIT
From bonappetit.com
5/5 (6)Servings 8
- Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
- Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1½ tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.
- Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.
- Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.
BUTTERMILK FRIED CHICKEN RECIPE | ENTERTAINING RECIPES ...
From sbs.com.au
2.7/5 (199)Servings 4-6Cuisine AmericanCategory Lunch
BUTTERMILK PAN-FRIED CHICKEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
BUTTERMILK FRIED CHICKEN - POCKET CHANGE GOURMET
From pocketchangegourmet.com
5/5 (1)Total Time 30 minsEstimated Reading Time 1 min
THE ULTIMATE CRISPY FRIED CHICKEN - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (1)Servings 4-6Cuisine SouthernCategory Main Courses
BUTTERMILK FRIED CHICKEN - DONNA HAY
From donnahay.com.au
BUTTERMILK FRIED CHICKEN RECIPE {EASY CHICKEN DINNER RECIPE}
From tastesoflizzyt.com
5/5 (1)Calories 382 per servingCategory Main Dish
- The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
BUTTERMILK FRIED CHICKEN RECIPE, BEST BUTTERMI | VAHREHVAH
From vahrehvah.com
3.5/5 (89)Total Time 20 minsServings 4Calories 234 per serving
- In a bowl, add all purpose flour, mixed herbs, ½ teaspoon of garlic powder, coriander powder, red chili powder, pepper powder, salt and mix nicely, later coat chicken pieces in it and rest for 5 minutes.
SOUTHERN-FRIED BUTTERMILK CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory Main CourseServings 4
11 BEST FRIED CHICKEN RECIPES - BBC GOOD FOOD
CRISPY FRIED CHICKEN RECIPE - HOW TO MAKE CRISPY FRIED ...
From licious.in
Cuisine AmericanCategory AppetizerServings 4Estimated Reading Time 3 mins
AIR FRYER FRIED CHICKEN - GIMME DELICIOUS FOOD
From gimmedelicious.com
4.5/5 (52)Calories 592 per servingCategory Dinner
BEST CRISPY FRIED CHICKEN RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (29)Servings 4Cuisine AmericanCategory Dinner Recipes, Lunch Recipes
BUTTERMILK FRIED CHICKEN | SOUTHERN COOKING
From charlottefashionplate.com
Reviews 5Estimated Reading Time 5 mins
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
BUTTERMILK FRIED CHICKEN - CINCYSHOPPER
From cincyshopper.com
5/5 (5)Calories 564 per servingCategory Main Course
CHICKEN CURRY - WOOLWORTHS TASTE
From taste.co.za
BUTTERMILK-FRIED CHICKEN RECIPE BY ASHLYN | IFOOD.TV
From ifood.tv
EASY BUTTERMILK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BUTTERMILKFRIEDCHICKENWITHACURRYFLAIR RECIPES
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
BUTTERMILK FRIED CHICKEN AND WAFFLES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN CURRY RECIPES - BBC GOOD FOOD
FRIED CHICKEN AND WATERMELON SALAD | ALBERTA CHICKEN ...
From chicken.ab.ca
BUTTERMILK FRIED CHICKEN WITH MADRAS CURRY RECIPE | RECIPE ...
From pinterest.ca
BUTTERMILK FRIED CHICKEN WITH A CURRY FLAIR RECIPES
From tfrecipes.com
BUTTERMILK FRIED CHICKEN WITH A CURRY FLAIR - BLOGGER
From worldbestbutterrecipe.blogspot.com
BUTTERMILK FRIED CHICKEN WITH A CURRY FLAIR RECIPE ...
From webetutorial.com
WORLD BEST DIABETIC FOOD RECIPES : BUTTERMILK FRIED CHICKEN
From worldbestrecipesdiabetic.blogspot.com
MARINADE FISH IN BUTTERMILK OVERNIGHT - ALL INFORMATION ...
From therecipes.info
CARNATION® | BUTTERMILK BAKED CHICKEN
From carnationmilk.ca
BUTTERMILK AIR FRY CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRIED CHICKEN WITH BUTTERMILK AND CORN FLAKES RECIPES - YUMMLY
From yummly.com
MENU CHOICES - LOVE TO COOK CATERING
From lovetocookcatering.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