Southern Style Buttermilk Fried Chicken Food

BUTTERMILK SOUTHERN FRIED CHICKEN

Steps:

• Wash chicken pieces thoroughly and pat dry.
• Place chicken in a long, shallow glass baking dish.
• Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
• Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
• Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
• Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
• When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
• Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
• Serve at once. Serves 4.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

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.

BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN

Steps:

• In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
• When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
• Preheat oven to 200 degrees F.
• While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
• Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
• Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When batch is done, place on prepared wire rack over the baking sheet and put into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
• Serve immediately.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

BUTTERMILK FRIED CHICKEN

Steps:

• For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
• Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
• Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
• Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
• When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
• Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
• Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
• 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
• In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
• Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
• To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
• Fill a 12-inch cast iron skillet about 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
• Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
• Place fried pieces on rack and keep warm in oven between batches.
• Rest for 10 minutes before serving.

SOUTHERN BUTTERMILK FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Pour buttermilk into a small bowl.
• Dip chicken into buttermilk, covering all surfaces.
• Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.
• Shake bag well making sure all surfaces are covered with flour.
• Heat 3/4 inch of oil in a heavy skillet over medium heat.
• Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.
• cooking time may vary slightly depending on your heat setting.

SOUTHERN BUTTERMILK FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, cornmeal, paprika, garlic powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Transfer 1/4 cup of the mixture to a large bowl. Add the buttermilk and whisk to combine. Add the chicken to the bowl, toss to coat, and refrigerate for at least 1 hour and up to overnight.
• Fill a large cast-iron or deep skillet with 3/4 inch canola oil and heat to 350 degrees F. Place a cooling rack in a rimmed baking sheet.
• Transfer the chicken to the resealable plastic bag with the flour mixture, letting any excess buttermilk drip off first. Seal and shake the bag to coat the chicken in the flour mixture.
• Working in two batches, place the chicken in the skillet and cook for 5 minutes. Turn, cover the skillet and cook until the chicken is golden brown and cooked through (it should register 165 degrees F on an instant-read thermometer), 5 to 7 minutes more. Transfer to the prepared baking rack. Repeat with the remaining chicken. Serve with the green beans and biscuits, if desired.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Combine buttermilk and 1/2 tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
• When ready to cook, preheat oven to 475 degrees F.
• Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining 1/4 tsp. salt.
• Heat 1 1/2 Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
• Add the remaining 1 1/2 Tbsp. oil to the pan; cook until heated, about 1 minute.
• Return the chicken, browned-side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.

BUTTERMILK FRIED CHICKEN

Steps:

• To brine: Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
• To cook: Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
• To prepare the dredging station: In a shallow dish or plate use a whisk to sift together flour, 1 tsp salt, 1 tsp pepper, garlic powder, onion powder, paprika and cayenne.
• In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper. (You can also add a few dashes of hot sauce.)
• Remove the chicken from the buttermilk shaking off the excess. Season lightly with remaining 1/2 tsp salt and 1/2 black pepper on all sides.
• Dip chicken pieces into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan. Repeat until all are breaded.
• To fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
• Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.
• Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving. (May season with additional salt, if desired.)

SOUTHERN BUTTERMILK FRIED CHICKEN

Steps:

• Serve and enjoy!