Buttermilk Lemon Chicken Food

BUTTERMILK FRIED CHICKEN

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.

BUTTERMILK CHICKEN CAESAR SALAD

Steps:

• Heat broiler, with rack set 4 inches from heat.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
• Season with salt and pepper.
• Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
• Refrigerate chicken at least 15 minutes and up to 1 day.
• Meanwhile, make croutons by placing bread on prepared baking sheet.
• Brush both sides with oil, and season with salt and pepper.
• Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
• Transfer chicken to baking sheet; discard marinade.
• Broil until opaque throughout, 14 to 16 minutes.
• Let rest 5 minutes; thinly slice crosswise.
• In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
• Add romaine, radicchio, chicken, and croutons; toss to combine.
• Serve immediately.

LEMON BUTTERMILK CHICKEN

Steps:

• Combine marinade ingredients in a deep dish.
• Add chicken and marinate for a couple of hours or overnight.
• Combine the crumb ingredients.
• Drain chicken from marinade and press into the breadcrumbs.
• Heat oil in a large frying pan.
• Add chicken and cook on medium heat for 20 minutes or until golden and cooked through.
• Serve with 1/2 cup mayonnaise mixed with the juice of 2 limes and 2 tablespoons olive oil.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

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.

BUTTERMILK CHICKEN

Steps:

• Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
• Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
• Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
• Roast the chicken for 35-40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

CRISPY FRIED BUTTERMILK CHICKEN THIGHS

Steps:

• Whisk buttermilk marinade ingredients together in a large mixing bowl.
• Mix in the chicken thighs with this buttermilk marinade and wrap the top of the bowl with cling wrap. Refrigerate for at least 2 hours or, even better, overnight.
• In a 10-inch cast iron skillet, unwrap the shortening and melt it completely using medium-high heat (or add cooking oil at least 3 inches deep and heat until the temperature is 350°F/175°C).
• Fry chicken thighs for 8-9 minutes on each side until brown on both sides. Don't overcrowd the pan as that reduces the temperature of the oil so I like frying 3-4 pieces at a time.
• Make sure the internal temperature of the chicken reads at least 170°F/76°C to avoid biting into a blood-filled chicken. Yes I've been there.
• Once your chicken is ready, let it cool on a wire rack. Serve warm!