BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
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 BUTTERMILK CHICKEN
An easy and tasty supper solution,although a little prior planning is required. I quite often use chicken breasts,and cut them into goujons for the kids to dip into sauces! Great served with a simple salad.
Provided by Noo8820
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine buttermilk,coriander and paprika in a bowl.Add chicken,turn to coat.Cover and chill for two hours.
- Preheat oven to 200 degrees c.Grease a large baking tray.
- Combine breadcrumbs,oregano,lemon rind and sesame seeds in a large bowl.Add salt and pepper to taste.Remove chicken from buttermilk mixture,and toss a piece at a time into crumb mixture.Place on the prepared tray.
- Bake for 30 mins or until golden and cooked through.
Nutrition Facts : Calories 448.8, Fat 10.9, SaturatedFat 2.9, Cholesterol 119.4, Sodium 644.5, Carbohydrate 47.2, Fiber 4, Sugar 9.5, Protein 39.2
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
CRISPY BUTTERMILK CHICKEN STRIPS
A quick, easy, more delicious version of a fast-food favorite. Serve with barbecue sauce, ranch dressing, or your favorite dipping sauce.
Provided by Tim Wilkerson
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Slice each chicken breast into thick strips.
- Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
- Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
- Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
- Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.
Nutrition Facts : Calories 648.7 calories, Carbohydrate 78.4 g, Cholesterol 85.4 mg, Fat 16.5 g, Fiber 3.1 g, Protein 43.3 g, SaturatedFat 3.2 g, Sodium 782.3 mg, Sugar 6.2 g
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
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
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- Place chicken in a zip-top plastic bag. Combine buttermilk, egg, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper; add to bag.
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- 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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