TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
- Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
- Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
- Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
- Bake the chicken:
- Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
- Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
- Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
FRIED CHICKEN WITH BUTTERMILK SRIRACHA DIPPING SAUCE AND CORNBREAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, mix together the eggs, buttermilk and melted butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
- For the fried chicken: Combine the buttermilk and sriracha with a fork in a large bowl and season with salt and black pepper. Add the chicken and let soak.
- Mix the flour, garlic powder, onion powder, paprika and cayenne until well blended in a large shallow platter. Season generously with salt and pepper.
- Remove the chicken and dredge the pieces a few at a time in the flour mixture, then into the buttermilk and finishing in the seasoned flour. Set aside and let the chicken rest while the oil comes to temp. This also allows the breading to develop.
- Put about 3 inches of oil into a large deep pot; it should not come up more than halfway. Heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers.
- Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes per batch.
- When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil.
- Sprinkle all over with more salt and a dusting of black pepper. Repeat with the remaining chicken pieces.
- For the dipping sauce: Combine the buttermilk, mayonnaise, sour cream, sriracha, black pepper, Worcestershire sauce, garlic and chives together in a small bowl.
- Once all the chicken is fried, serve hot with lemon wedges, cornbread and buttermilk sriracha dipping sauce.
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
SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY
Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it's baked to golden brown perfection, serve it with your favorite sides.
Provided by Betsy Carter
Categories Dinner
Time 20h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
- Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 34 grams, Sugar 10 grams
OVEN-FRIED BUTTERMILK CHICKEN
Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREP: Heat oven to 425F.
- CLEAN: Wash hands.
- Place buttermilk in shallow dish.
- On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
- Dip chicken in buttermilk to coat completely.
- Dredge in flour mixture to cover completely.
- Place on clean sheet of waxed paper.
- In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
- Place chicken skin side down in pan.
- CLEAN: Wash hands.
- Notes: CHILL: Refrigerate leftovers immediately.
- Chicken may also be deep-fried.
- COOK: Bake chicken at 425F for 30 minutes.
- Carefully turn chicken over.
- Bake 30 minutes more or until internal juices of chicken run clear.
- (Or insert instant-read meat thermometer in thickest part ot chicken).
- (Temperature should read 170°F for white meat, 180°F for dark meat).
Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3
More about "crispy sriracha buttermilk oven fried chicken recipe by tasty food"
5 BEST FRIED CHICKEN RECIPES - TASTY
SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE - YOUTUBE
From youtube.com
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE + VIDEO
28 BEST FRIED FOOD RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
CRISPY HONEY CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
CRISPY AIR-FRIED CHICKEN WITH SRIRACHA-HONEY DRIZZLE
From recipes.instantpot.com
OVEN-FRIED NASHVILLE HOT CHICKEN RECIPE - THE SEASONED MOM
From theseasonedmom.com
BUTTERMILK BAKED CHICKEN (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
FRIED CHICKEN SANDWICHES - DAMN DELICIOUS
From damndelicious.net
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
From pinterest.com
BEST FRIED CHICKEN: CRISPY BUTTERMILK FRIED CHICKEN - BAKE IT WITH …
From bakeitwithlove.com
CRISPY BUTTERMILK FRIED CHICKEN - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
THE BEST CRISPY FRIED CHICKEN RECIPE NO EGG RECIPES
From goingshus.motoretta.ca
SRIRACHA-BUTTERMILK FRIED CHICKEN MEAL KIT DELIVERY
From makegoodfood.ca
10 OF THE MOST POPULAR RECIPES WE'VE EVER SHARED ON YOUTUBE
From food52.com
BUTTERMILK FRIED CHICKEN • LOVE FROM THE OVEN
From lovefromtheoven.com
THIS HEALTHY SRIRACHA-HONEY OVEN-FRIED CHICKEN IS SIMPLY DELISH
From foodnetwork.ca
SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE | CRISPY …
From facebook.com
CRISPY STUFFED CHICKEN BREASTS - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
CRISPY OVEN FRIED CHICKEN - SAVORY NOTHINGS
From savorynothings.com
14 OF OUR BEST AIR-FRYER RECIPES FOR CRISPY, CRUNCHY BITES
From news.yahoo.com
BUTTERMILK CRISP CHICKEN AND CRUNCHY SALAD WITH SRIRACHA ... - GOOD …
From goodfood.com.au
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