BUTTERMILK FRIED CHICKEN
Provided by Michael Symon : Food Network
Number Of Ingredients 8
Steps:
- In a shallow bowl or baking dish mix together buttermilk, thyme, rosemary, flat leaf parsley, cayenne and salt and pepper. Add chicken and marinate in the refrigerator for 4 to 6 hours. Dredge marinated chicken in flour. Add lard to a heavy skillet, cook chicken over medium heat until golden brown, finish on a baking sheet in preheated 350 degree oven.;
BUTTERMILK BRINED CHICKEN THIGHS
Steps:
- Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
- Preheat the oven to 425 degrees F.
- Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
- Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.
FRIED CHICKEN
Make and share this Fried Chicken recipe from Food.com.
Provided by DarksLight
Categories < 4 Hours
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- heat up skillet on med heat.
- pour flour in a bowl(add salt & pepper).
- in another bowl,mix milk & egg.
- dip chicken in milk mix.
- then roll in flour mix until coated.
- place in skillet,cook until no longer pink inside.
- i cook my chicken for an hr,turning every 15 minutes.
Nutrition Facts : Calories 540.5, Fat 25.3, SaturatedFat 8.1, Cholesterol 220.5, Sodium 971.1, Carbohydrate 35.7, Fiber 1.1, Sugar 0.2, Protein 39.4
BUTTERMILK BRINED FRIED CHICKEN
Make and share this Buttermilk Brined Fried Chicken recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 12h30m
Yield 2-4 serving(s)
Number Of Ingredients 24
Steps:
- For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
- Remove from heat and cool by adding ice cubes and stirring.
- In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry.
- Divide all pieces of chicken between two large ziplock bags.
- Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
- 1-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry.
- Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
- Preheat oven to 350 degrees.
- Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
- Fill a third bowl with the 2 cups of buttermilk.
- The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
- Pour the oil into your pot.
- It should come at least two inches and no more than 1/3 of the way up the side of the pot.
- Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
- Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
- Place coated chicken on the wax paper lined tray.
- Turn the oil up to high and let it come to about 350°F.
- Let the coated chicken sit so that the coating will thicken while the oil gets hot.
- When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F.
- I try to keep it around 320°.
- You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
- Fry dark meat first, as it takes longer.
- Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
- Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
- Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
- Sprinkle with kosher salt.
- Check the internal temperature with an instant read thermometer.
- Fully cooked chicken will read 160 degrees and can be served then if desired.
- If it is lower than that, it must be finished in the oven.
- Fry the second batch and then place it on the rack.
- Place the rack in the oven for ten minutes.
- Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
- If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.
Nutrition Facts : Calories 2147.6, Fat 77, SaturatedFat 24.1, Cholesterol 369.6, Sodium 9964.4, Carbohydrate 229.3, Fiber 6, Sugar 71, Protein 129
BUTTERMILK FRIED CHICKEN
Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 476 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
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- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine.
- Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately.
- Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
- Heat oil in a pan for deep-frying to 350°F (180°C). Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size.
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ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN - VERYVERA
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- To make the brine, in a saucepan over medium-high heat, saute the onion and garlic in the oil until translucent, 3 to 4 minutes. Add the kosher salt after the onion and garlic have cooked for 30 seconds or so.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much as possible and the chicken is submerged in the brine.
- Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately.
- Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
- Dredge the chicken in the seasoned flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of seasoned flour and return them to the rack.
- Heat the oil in a large, high-sided pot (filling it no more than one-third full with oil), for deep-frying to 350 degrees Fahrenheit. Add as many chicken pieces as you can without crowding the pan.
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- Make the brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add kosher salt after the onion and garlic have cooked for 30 seconds or so.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine.
- Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately.
- Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
- Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack.
- Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size.
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