SPICY BUTTERMILK FRIED CHICKEN
A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
- Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
- Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.
PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN
This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!
Provided by sunnysld
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
- In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
- In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
- Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
- Enjoy!
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.
SPICY BUTTERMILK BAKED CHICKEN
This buttermilk baked chicken is not breaded - yum!
Provided by Rogerson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Pour chicken and marinade into the prepared baking dish.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g
SPICY BUTTERMILK BAKED CHICKEN TENDERLOINS
A quick buttermilk and spicy hot sauce marinade for juicy chicken tenders that are essentially carb and fat free!
Provided by Mason Woodruff
Categories Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
- Preheat oven to 400F.
- Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
- Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
- Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.
Nutrition Facts : Calories 81 calories, Carbohydrate 1.1 grams carbohydrates, Fat 0.8 grams fat, Protein 16.3 grams protein, ServingSize 1 Tender
SPICY BUTTERMILK-BATTERED FRIED CHICKEN
Spicy, well-seasoned fried chicken from "25 Years Of Favorite Brand Name Recipes". Adjust the cayenne pepper to your personal tastes. If you're an atomic wing eater at the local bar, you may want to increase it!
Provided by Christmas Carol
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
- In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
- In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
- Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
- Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.
Nutrition Facts : Calories 1079.7, Fat 53.3, SaturatedFat 15.5, Cholesterol 260.1, Sodium 2207.9, Carbohydrate 68.8, Fiber 3.1, Sugar 6.3, Protein 76.1
SPICY BUTTERMILK GRILLED CHICKEN
This buttermilk chicken recipe is so juicy and tender! I like to dip it in a spicy mayonnaise recipe that's made with sriracha!
Provided by Karly Campbell
Categories Main Course
Time 4h15m
Number Of Ingredients 4
Steps:
- Place the buttermilk, sriracha, and black pepper in a large shallow dish. Stir to combine.
- Add the chicken and flip to coat.
- Cover and refrigerate for at least 30 minutes, preferably 4 hours.
- Heat a grill to medium heat and cook the chicken for 4-5 minutes per side or until cooked through.
- Serve immediately with a mixture of sriracha and mayo, if desired.
Nutrition Facts : Calories 39 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 234 mg, Sugar 3 g, ServingSize 1 serving
SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
- Prepare an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
SPICY BUTTERMILK CORNFLAKE CHICKEN
This is a delicious way to prepare oven crispy chicken. Just the right amount of heat, and the buttermilk adds even more flavor..this was for dinner tonight, at my son's request..
Provided by Cassie *
Categories Chicken
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees Crush the cornflakes to desired coarseness. I like mine about medium in size. Place in a pan, and set aside.
- 2. In a medium sized bowl, add the egg and milks, beat slightly .Add the flour and spices, mix till smooth, I use a whisk.
- 3. Dip the chicken in the batter, then into the crumbs, make sure you coat well. Place chicken in a shallow baking dish, coated with cooking spray. I use my pyrex 9x13 dish.
- 4. Drizzle each breast with butter, bake about 1 hour or until chicken is tender, no longer pink and juices run clear. DO NOT TURN OR COVER PAN WHILE BAKING. I also sprinkled garlic powder on it as soon as I took it from the oven.
- 5. Enjoy!
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
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SPICY BUTTERMILK FRIED CHICKEN STRIPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 4-8Total Time 30 minsCategory Appetizers
- In a large bowl, mix the chicken, buttermilk, and 1/2 tsp. salt. In a large deep skillet, heat 1 inch of oil over medium-high until a deep-fry thermometer registers 350°.
- Meanwhile, in another large bowl, whisk the flour, cornstarch, cayenne, garlic powder, onion powder, 1 1/2 tsp. salt, and 1 tsp. pepper. Working in 2 batches, lift the chicken strips out of the buttermilk and coat in the flour mixture. Dip the chicken in the buttermilk again, then dip in the flour again to double coat.
- Working in 2 batches, transfer the breaded chicken to the skillet. Cook, turning once, until golden brown and cooked through, about 6 minutes per batch; return the oil to 350° between batches. Let the chicken drain on a paper towel–lined wire rack.
SPICY BUTTERMILK FRIED CHICKEN | QUEENSLEE APPéTIT
From queensleeappetit.com
4.5/5 (59)Total Time 6 hrs 36 minsCategory Dinner & Sides RecipesCalories 799 per serving
- In a large resealable bag, combine the buttermilk, sliced onions, sliced garlic, hot sauce, salt and black peppercorns.
- Add the chicken pieces and seal the bag while pressing the air out and rub the marinade into the chicken making sure all the chicken is submerged. Transfer to the refrigerator to marinate for 6-12 hours or overnight.
- Remove chicken from the refrigerator and from the marinade, shake off (or rinse) the excess and place onto a baking sheet. Sprinkle half of the seasoning blend on both sides of the chicken pieces.
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- 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.
SPICY BUTTERMILK BRINED FRIED CHICKEN - RANTS FROM MY ...
From rantsfrommycrazykitchen.com
Cuisine Southern AmericanTotal Time 1 hr 15 minsCategory EntreeCalories 1195 per serving
- Place the chicken pieces in a large mixing bowl or a deep baking pan, pour buttermilk over the chicken. Cover and refrigerate, turning at least once, for at least 4 hours, or overnight.
- Combine flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a gallon size freezer bag. Steal the bag tightly and mix well. In a large bowl, whisk together eggs, cayenne pepper sauce, and water.
- Working a few pieces at a time, remove the chicken pieces from the buttermilk, allowing excess buttermilk to drip off. Place the chicken in the bag, steal tightly, and shake well. Remove chicken pieces from the flour mixture, shake off excess, dip in cayenne pepper mixture, then back in the flour, shake again. Place on a large plate. Repeat with remaining chicken pieces.
- Preheat oven to 200 degrees F (to keep chicken warm while frying remaining pieces). Heat oil in a large, heavy bottomed pot like a cast-iron pot, over medium high heat to 350 degrees. Fry the chicken, a few pieces at a time without overcrowding, turning carefully several times, until golden brown and 165 degrees F. Remove to a large platter lined with paper towel to drain, then keep warm in the preheated oven until all the chicken is done.
AIR FRYER BUTTERMILK SPICY CHICKEN SANDWICH - RECIPETEACHER
From recipeteacher.com
5/5 (3)Category LunchCuisine AmericanTotal Time 27 mins
- Pound the chicken breasts to even thickness (about 1/2″) and cut crosswise to make 2 equal halves. Set aside.
- In a large container or ziptop bag, add buttermilk, garlic powder and salt; whisk until well combined. Add chicken breasts to the buttermilk mixture and marinate in the fridge for 2-24 hours.
- In a medium bowl, mix together flour, cayenne pepper, ground black pepper, onion powder and salt. In another bowl, beat 2 eggs. Finally on a wide plate add the panko breadcrumbs.
- Take the marinated chicken, one at a time and let the excess buttermilk mix drip off, then coat it in flour. Shake off excess flour and dunk into egg mixture. Let excess egg drip off and then place it on the plate with the panko breadcrumbs. Coat well with the breadcrumbs, pressing in if need be. Set aside and repeat with remaining chicken.
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- In another pie plate, whisk together the flour, cornstarch, salt, Chinese 5-spice, paprika, pepper, garlic, onion powder and red chili flakes.
- Begin a dredging station. Put 3-4 tenders in the buttermilk, shake off excess, then place in flour dredge and coat well, repeat process. Place doubled dipped tenders on a parchment paper covered cookie sheet. Repeat until all the chicken is dipped and battered.
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