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
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN
This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated. WINE: A lively, fruity, low-tannin Beaujolais, such as the 2001 Georges Duboeuf Juliénas, has the fruit and acidity to contrast with the pleasantly sweet chicken. Recipe adapted from Dave Arnold's After Hours: Sundays at Seven.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.
- In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
- 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. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.
- If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
- Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
- NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
Nutrition Facts : Calories 1445.7, Fat 70.6, SaturatedFat 21.9, Cholesterol 366.7, Sodium 903.9, Carbohydrate 108.7, Fiber 3, Sugar 29.1, Protein 87.7
ATKINS CRISPY BUTTERMILK FRIED CHICKEN
Make and share this Atkins Crispy Buttermilk Fried Chicken recipe from Food.com.
Provided by Orions Wife
Categories Whole Chicken
Time 3h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight). Preheat oven to 350°F Drain chicken and pat dry with paper towels. Combine soya powder, salt and pepper in a plastic bag. In 2 batches, add chicken and toss to coat. Place chicken on wire rack and let dry 15 minutes. Heat 1/2 cup oil in a large skillet over medium heat, and fry chicken i batches 4-5 minutes per side, until golden brown. Place chicken on baking sheet and bake 25-30 minutes until chicken is cooked through.
Nutrition Facts : Calories 626.2, Fat 40.1, SaturatedFat 11.1, Cholesterol 176.2, Sodium 841.5, Carbohydrate 11.4, Fiber 0.1, Sugar 4.5, Protein 54
CRISPY BUTTERMILK FRIED CHICKEN
Make and share this Crispy Buttermilk Fried Chicken recipe from Food.com.
Provided by yosephineyd
Categories Lunch/Snacks
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- Rub the chicken the marinade seasoning.
- Pour in buttermilk and refrigerate for at least 6 hours (overnight).
- Combine all seasoning and flour together.
- Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.
- Heat oil up to 350F and preheat oven in 350°F.
- Cook the chicken until desired color (around 5-10 minutes).
- Put the cooling rack on top of the baking sheet.
- Take out chicken and bake until the chicken is cooked (around 5-10 minutes).
Nutrition Facts : Calories 5914.3, Fat 601.8, SaturatedFat 109.2, Cholesterol 302.6, Sodium 1571.9, Carbohydrate 55.8, Fiber 2.7, Sugar 6.3, Protein 84.8
SPICY BUTTERMILK FRIED CHICKEN
This comes from a special BHG publication called "Chicken". I really like fried chicken and I love spicy, so this is one of my favorites when I'm looking for something easy and comforting. The original amount of spices called for makes this dish so-so spicy, so I double the cayenne (original recipe calls for 1/2 tsp). Cooking time includes time to marinate.
Provided by hepcat1
Categories Chicken
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Skin chicken if desired.
- Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
- Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
- Drain chicken in a colander until well drained; discard buttermilk mixture.
- Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
- Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
- Carefully place chicken, meaty sides down, in hot shortening/oil.
- Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
- Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
- Remove chicken from skillet and drain well.
Nutrition Facts : Calories 473.7, Fat 26.8, SaturatedFat 7.8, Cholesterol 131.8, Sodium 860.3, Carbohydrate 19.3, Fiber 0.8, Sugar 3.1, Protein 36.4
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
More about "carolina crispy buttermilk fried chicken food"
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - GRACE PARISI
From foodandwine.com
5/5 (17)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.
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 3 hrs
- Make the buttermilk soak: 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.
- Make the flour dredge: 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.
LIGHT & CRISPY BUTTERMILK FRIED CHICKEN - FOODESS.COM
From foodess.com
EXTRA CRISPY BUTTERMILK FRIED CHICKEN - ON THE EATEN PATH
From ontheeatenpath.com
CRISPY BUTTERMILK FRIED CHICKEN - ONION RINGS & THINGS
From onionringsandthings.com
CRISPY BUTTERMILK PAN FRIED CHICKEN BREAST - KINDA …
From masonfit.com
BUTTERMILK FRIED CHICKEN RECIPE (SUPER CRISPY)
From cookedbyjulie.com
BEST BUTTERMILK FRIED CHICKEN | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
SKILLET-FRIED BUTTERMILK CHICKEN - FOOD NETWORK CANADA
From foodnetwork.ca
CRISPY BUTTERMILK FRIED CHICKEN BREAST - THE ANTHONY KITCHEN
From theanthonykitchen.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY …
From savorynothings.com
BEST CHICKEN FRIED CHICKEN RECIPE - HOW TO MAKE CHICKEN FRIED …
From thepioneerwoman.com
CLASSIC SOUTHERN BUTTERMILK FRIED CHICKEN - ENGLISH
From lcbo.com
CRISPY BUTTERMILK FRIED CHICKEN TENDERS - THE TABLE DIARIES
From thetablediaries.com
BUTTERMILK FRIED CHICKEN RECIPE RECIPE BY STATE OF DINNER
From stateofdinner.com
CRISPY BUTTERMILK SOUTHERN FRIED CHICKEN - SPARKLING CHARM
From sparklingcharm.com
BUTTERMILK CRISPY FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY BUTTERMILK FRIED CHICKEN - THE SPRUCE EATS
From thespruceeats.com
CRISPY BUTTERMILK CHICKEN SANDWICH - TAO OF SPICE
From taoofspice.com
CRISPY BUTTERMILK CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
BUTTERMILK CRISPY CHICKEN RECIPE FOR MCDONALD STYLE SANDWICH
From kfcrecipe.com
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DEEP …
From pinterest.com
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DEEP …
From pinterest.ca
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DEEP …
From pinterest.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - HEAVEN RECIPE
From heavenrecipe.com
EASY CRUNCHY FRIED CHICKEN RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN - SOUTHERN RECIPES
From fooddiez.com
EASY BUTTERMILK FRIED CHICKEN - TASTE OF THE FRONTIER
From kleinworthco.com
BLACK FOLKS BUTTERMILK FRIED CHICKEN RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BUTTERMILK FRIED CHICKEN - FEAST AND FARM
From feastandfarm.com
CRISPIEST BUTTERMILK FRIED CHICKEN RECIPE - FOOD HOUSE
From foodhousehome.com
CRISPY BUTTERMILK FRIED CHICKEN - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CLASSIC BUTTERMILK FRIED CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
CRISPY BUTTERMILK OVEN-FRIED CHICKEN RECIPE - QUERICAVIDA.COM
From quericavida.com
CRISPY BUTTERMILK CHICKEN RECIPE - LILLY'S TABLE
From lillystable.com
CRISPY BUTTERMILK FRIED CHICKEN - AOL.COM
From aol.com
CRISPY FRIED BUTTERMILK CHICKEN THIGHS | FOODTALK
From foodtalkdaily.com
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DEEP …
From pinterest.ca
EXTRA CRISPY BUTTERMILK FRIED CHICKEN - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
CRISPY BUTTERMILK FRIED CHICKEN - WWW.SCLIVING.COOP
From scliving.coop
BUTTERMILK FRIED CHICKEN - CHARLOTTE FASHION PLATE
From charlottefashionplate.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