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
FRIED CHICKEN TENDERS
Nice and crispy and a tad spicy, the perfect appetizer. The trick to perfect fried chicken is to control the temperature of your oil. Too hot and the food burns before it's fully cooked, too cool and it won't get crispy and it will get very greasy. Use a deep-fry thermometer and a heavy pot so that when you add the food the temperature won't drop too drastically. Brining the chicken is the best way to make it juicy and flavorful, but I wouldn't recommend doing it overnight as that's too long. Two hours should do it.
Provided by E. Nigma
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
- Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
- Mix the eggs and milk in another container.
- Preheat your oil to 350 degrees.
- Dredge the chicken tenders in the flour mixture and pat off excess.
- Dip the tenders in the egg mixture and drain excess.
- Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
- Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
- Serve with your favorite dipping sauces!
BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
KIKI'S FAVORITE DEEP-FRIED BUTTERMILK CHICKEN TENDERS
Lightly crispy, very moist deep-fried chicken. Serve with dipping sauces like honey mustard, hot mustard, or sweet and sour sauce.
Provided by Lady Linda
Categories Chicken Appetizers
Time 2h13m
Yield 4
Number Of Ingredients 6
Steps:
- Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
- Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
- Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
- Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
- Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 42.9 g, Cholesterol 136.4 mg, Fat 20.4 g, Fiber 0.2 g, Protein 57.1 g, SaturatedFat 4.1 g, Sodium 1821.2 mg, Sugar 3 g
THE SWEETEST FRIED CHICKEN TENDERS
This is definitly kid friendly and the sweetest chicken you ever put in your mouth. I have learned when using my fry daddy that everything fries better in peanut oil.
Provided by Parkers Mom
Categories Chicken Breast
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Soak chicken tenders in buttermilk.
- Mix salt and dry pancake batter.
- Coat chicken tenders in pancake batter.
- Deep fry in fry daddy until golden brown.
Nutrition Facts : Calories 195.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 12.4, Sodium 663.9, Carbohydrate 34.8, Fiber 1.2, Sugar 3.9, Protein 7.1
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