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
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 & BUTTERMILK GRAVY ~
I love cooking with buttermilk. This chicken is so tasty, served up with the slight tang of the buttermilk gravy. My family certainly approved. Enjoy!
Provided by Cassie *
Categories Gravies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.
- 2. In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt. Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.
- 3. Remove chicken from skillet and keep warm. Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.
- 4. To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
- 5. Serve the gravy over chicken and mashed potatoes if desired.
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.
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
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
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 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.
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 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 :
OVEN FRIED BUTTERMILK CHICKEN & GRAVY
Number Of Ingredients 7
Steps:
- Combine flour, Lawry's seasoning salt, and black pepper.
- Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture.
- Melt the butter in a 13x9 glass baking dish then put chicken in the pan.
- Bake at 400 degrees uncovered for 30 minutes.
- Turn chicken over and bake for 15 more minutes.
- Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup.
- Remove chicken from the oven and pour cream of mushroom/buttermilk mixture over chicken and bake for 15 more minutes for a total cooking time of 1 hour.
- Buttermilk Chicken & Gravy is DELICIOUS served over biscuits Enjoy!
BUTTERMILK FRIED CHICKEN WITH PAN GRAVY
Crispy on the outside and juicy on the inside, Buttermilk Fried Chicken is a classic. Learn tips and tricks so you can make a perfect batch every time!
Provided by Deseree
Categories Main Dishes
Time 8h10m
Number Of Ingredients 18
Steps:
- Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.
- Preheat oven to warm setting.
- Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.
- In a bowl combine flour, salt, granulated garlic, paprika, black pepper, summer savory and onion powder. Dredge chicken so that it is completely coated. Shake off excess flour. Allow to set for 15 minutes.
- Once the oil reaches 350 degrees place chicken in the oil and cover. Fry for 7 minutes. Turn chicken, cover and fry for another seven minutes. Remove cover and fry for 2 - 3 more minutes or until golden brown. You may need to do this step in batches as to not overcrowd the pan.
- Transfer fried chicken to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.
- Reserve 3 tablespoons of chicken pan drippings.
- In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.
- Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.
Nutrition Facts : Calories 934 kcal, Carbohydrate 58.2 g, Protein 36.6 g, Fat 61.6 g, SaturatedFat 6.2 g, Cholesterol 86 mg, Sodium 1458 mg, Fiber 2.8 g, Sugar 7.9 g, ServingSize 1 serving
CHICKEN FRIED CHICKEN W/ ONIONS & BUTTERMILK GRAVY
I made this chicken on a whim tonight...had different plans, but this is what I ended up with, and the whole family loved it. If you don't like onions or buttermilk...use milk and fore go the onions. The chicken was so tender, we cut it with a fork... Enjoy! My photos
Provided by Cassie *
Categories Chicken
Time 30m
Number Of Ingredients 19
Steps:
- 1. In a flat container ( I used a pie plate ) mix 2/3 C. flour, cheese, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1 tsp garlic powder, and 1/2 tsp cayenne. Crush cracker crumbs and place on another flat plate. Mix the egg and buttermilk.
- 2. Pound out the chicken breasts. Salt and pepper both sides.
- 3. In skillet heat oil over medium - high heat. Dredge chicken in flour mixture: dip in egg mixture, then in cracker crumbs. Add to hot oil. Reduce heat to medium; cook until chicken is golden, turning once, 2-3 minutes per side. Meanwhile, preheat oven to 400 degree ( for keeping chicken warm, while making gravy. ) If not making gravy and onions, the chicken is finished and ready to eat as soon as juices run clear.
- 4. Gravy: When chicken is finished cooking; remove from pan and keep warm in preheated oven. In the same skillet...add enough oil to saute onions. About 10 minutes.
- 5. Remove onions,leaving brown bits in skillet. Add flour; gradually add buttermilk, chicken broth, salt and pepper. Bring to a boil; cook, stirring constantly until thickened.
- 6. Serve gravy over chicken. Place fried onions on top. Enjoy! This chicken reminds me of something my Gram would make. She would love this.
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5/5 (1)Category BreakfastCuisine SouthernTotal Time 1 hr
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
- In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.
- Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
BUTTERMILK FRIED CHICKEN WITH SMOKY GRAVY ... - BON …
From bonappetit.com
Servings 4
- Combine turkey parts and 8 cups water in large pot. Bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to scant 4 cups, about 1 hour 10 minutes. Discard turkey parts. Strain broth into saucepan; cool slightly. Chill uncovered until cold, then cover and chill at least 8 hours and up to 3 days.
- Spoon fat off surface of broth. Rewarm broth. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until roux is deep golden brown, whisking often, 6 to 7 minutes. Whisk in 3 cups broth, 1 cup at a time. Simmer gravy until thick enough to coat spoon, whisking often, 4 to 5 minutes. Season to taste with pepper. DO AHEAD Gravy can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
- Place chicken pieces in 1-gallon heavy-duty resealable plastic bag. Add buttermilk, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Seal bag, squeezing out as much air as possible, and turn to distribute seasonings. Place bag in bowl. Chill overnight, turning bag occasionally.
- Place chicken in bag into second resealable plastic bag. Fill large pot 2/3 full with water. Attach deep-fry thermometer to side of pot. Bring water to 160°F over medium heat. Add double-bagged chicken to pot of water. Cook chicken in bags 1 hour, adjusting heat as needed to maintain temperature. Carefully unseal bags; change position of chicken pieces to ensure even cooking. Reseal both bags. Return to water and continue cooking until chicken is very tender and just cooked through, about 1 hour longer. Drain chicken; discard marinade and bags.
BUTTERMILK FRIED CHICKEN WITH GRAVY
From yummy.ph
- Make the breading: Combine all dry ingredients in a bowl and mix until well combined. Set aside.
- Heat oil to 360°F in a deep-frying pan. When oil is ready, dredge chicken pieces one at a time in the breading, tossing to coat completely. Dip dredged chicken in the buttermilk mixture and coat again with the flour mixture.
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5/5 (4)Total Time 30 minsCategory ChickenCalories 604 per serving
- In a wide brimmed bowl, combined crushed saltine crackers, black pepper, white pepper, paprika and onion powder. Set aside. In a second wide brimmed bowl, place buttermilk in bowl or combine lemon juice and milk in bowl and let sit for 5 minutes.
- Slice each chicken breasts in half, lengthwise to create thin sliced chicken breasts (you will have 4 chicken breasts total when done). Tenderize chicken breasts: place chicken breasts in a ziplock bag and pound with a meat tenderizer until1/2 inch thick. 3. Dip chicken breasts into the milk mixture and then directly into the saltine cracker mixture. Set aside.
- In a large heavy bottomed skillet (or cast iron skillet), heat oil over medium-high heat. Carefully place the chicken breasts in the oil and cook for about 4-5 minutes per side or until the chicken has reached an internal temperature of 165°F and the coating is golden brown.
- Remove chicken and drain on paper towel lined plate, repeat with all chicken. Place cooked chicken in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
- Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
- In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
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From theseasonedmom.com
5/5 (3)Total Time 35 minsCategory DinnerCalories 643 per serving
- In a small bowl, prepare the seasoning mix by combining salt, pepper, thyme, garlic powder and paprika.
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From sonshinekitchen.com
5/5 (3)Total Time 50 minsCategory Main DishCalories 860 per serving
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BUTTERMILK-SOAKED, BACON-FRIED CHICKEN IN GRAVY RECIPE ...
From myrecipes.com
Servings 4
- For the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag, and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.
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SOUTHERN STYLE CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY
From scrambledchefs.com
Reviews 5Calories 879 per servingCategory Main Dish
- Submerge the chicken breasts into the buttermilk mixture. Cover and refrigerate for at least 3 hours up to overnight.
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From pastrychefonline.com
5/5 (2)Total Time 35 minsCategory PoultryCalories 704 per serving
- Heat the butter and olive oil in a large saucepan over medium-high heat. When the oil is shimmering, add the minced shallots and thyme and reduce the heat to medium. Cook until the shallots are softened. Add the garlic and cook another 30 seconds or until the garlic is fragrant. Add the flour and whisk until smooth with no lumps. Cook for about 2 minutes or until the flour no longer smells raw, but has not browned, whisking constantly.
- Slowly pour in the stock, wine, and cream, whisking constantly. Continue cooking, whisking until thickened and creamy. Add salt and pepper to taste. Keep warm.
- Place each chicken breast, one at a time, in a resealable plastic bag and pound with the smooth side of a meat pounder until it is all one thickness. If your breasts still have the tenders attached, you can remove them prior to pounding the breasts and cook them separately. When flattened, transfer breasts to a baking sheet. Continue with remaining chicken pieces.
- Place the breadcrumbs in a shallow, flat dish (a pie dish works well) and season with the thyme, salt, and pepper. In another shallow dish place the beaten eggs. Set both containers next to the baking sheet.
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From recipes.net
Servings 4Total Time 1 hrCategory FriedCalories 216 per serving
- Mix the flour, potato flakes, salt, pepper, and seasoned salt ina Ziplock baggie or double-strength paper sack.
- Drain the chicken pieces and toss them one at a time in the flour mixture. Place them on wax paper for 15 minutes for drying.
BUTTERMILK FRIED CHICKEN RECIPE - DAVE ARNOLD | FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 30 minsServings 6-8
- In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.
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- Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
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From bestrecipebox.com
Ratings 1Calories 589 per servingCategory Main Course
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