Buttermilk Fried Chicken Recipes

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CRISPIEST BUTTERMILK FRIED CHICKEN



Crispiest Buttermilk Fried Chicken image

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Provided by Sharon L.

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

cold water to cover
¼ cup kosher salt
8 skinless chicken legs
3 cups all-purpose flour, divided
1 cup buttermilk
1 ¼ tablespoons baking powder
2 teaspoons salt
2 teaspoons cayenne pepper
1 ½ cups canola oil, for frying

Steps:

  • Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
  • Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
  • Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
  • Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
  • Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

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.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

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

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

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

WEEKNIGHT BUTTERMILK FRIED CHICKEN



Weeknight Buttermilk Fried Chicken image

Provided by Melissa d'Arabian : Food Network

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

1 chicken, cut up into 10 pieces
2 cups buttermilk
1 tablespoon red hot pepper sauce
2 teaspoons salt, divided
1 cup flour
1/2 cup seasoned breadcrumbs
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

Steps:

  • Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

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



Buttermilk Fried Chicken image

Provided by Molly Yeh

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 19

3 cups buttermilk
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 teaspoon ground cayenne
3 cloves garlic, crushed and peeled
3 sprigs fresh thyme
One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)
Peanut oil, for frying
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon sweet paprika
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon ground cayenne
1/4 cup buttermilk
Zaatar, for sprinkling

Steps:

  • For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
  • When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
  • For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
  • Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
  • Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
  • When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish

Steps:

  • For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  • With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  • Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  • When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  • Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  • Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

FRIED CHICKEN



Fried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 10

2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying

Steps:

  • Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
  • When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
  • In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
  • In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
  • Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
  • Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
  • Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
  • Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
  • Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
4 cups vegetable oil

Steps:

  • In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.
  • In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
  • In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
  • Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
  • Return oil temperature to 350 degrees. Repeat with remaining chicken.

Nutrition Facts : Calories 612 g, Fat 28 g, Fiber 1 g, Protein 47 g

FRIED BUTTERMILK CHICKEN STRIPS



Fried Buttermilk Chicken Strips image

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Provided by Gmshafer

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

Steps:

  • Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
  • While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
  • Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 8

1 (3 pound) frying chicken, cut up
2 cups buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon celery seeds
Vegetable oil for deep-frying
2 cups Kikkoman Tempura Batter Mix

Steps:

  • Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
  • In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 57.3 g, Cholesterol 209.5 mg, Fat 48.6 g, Fiber 0.2 g, Protein 57.6 g, SaturatedFat 10.6 g, Sodium 431.1 mg, Sugar 6.2 g

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)

Provided by Sam Sifton

Categories     project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
3 to 4 cups buttermilk
3 tablespoons kosher salt, more as needed
2 teaspoons ground black pepper, more as needed
1 1/2 cups all-purpose flour
3 cups peanut oil, lard or a neutral oil like canola, more as needed

Steps:

  • Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
  • Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
  • Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
  • Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
  • Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
  • Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams

OVEN-FRIED BUTTERMILK CHICKEN



Oven-Fried Buttermilk Chicken image

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

1 fresh chicken
3/4 cup buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 cup margarine or 1/4 cup butter

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

BUTTERMILK FRIED CHICKEN



Buttermilk fried chicken image

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

10 chicken pieces (about 1¼kg/2lb 12oz), on the bone, skin on (use a mixture of thighs and drumsticks)
300ml buttermilk (see tips to make your own)
1 large egg
1-2 litres groundnut oil
grilled corn on the cob, to serve (optional)
skinny fries, to serve (optional)
coleslaw, to serve (optional)
zest 2 lemons
1 tsp chopped thyme
1 tsp paprika
1 tsp onion salt
1 tsp garlic granules
1 tsp flaky sea salt
225g plain flour
2 ½ tbsp cornflour
2 ¼ tsp garlic granules
2 ¼ tsp salt
2 ¼ tsp chilli powder

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

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY



Buttermilk-Fried Chicken Sandwich Recipe by Tasty image

Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes

Provided by Robert Broadfoot

Categories     Lunch

Yield 8 servings

Number Of Ingredients 20

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
peanut or vegetable oil, for frying
softened butter, for buns
8 brioche burger buns
1 head butter lettuce
2 tomatoes, sliced

Steps:

  • Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  • Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  • Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  • Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
  • The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
  • Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  • Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams

BUTTERMILK SOUTHERN FRIED CHICKEN



Buttermilk Southern Fried Chicken image

Make and share this Buttermilk Southern Fried Chicken recipe from Food.com.

Provided by Dine Dish

Categories     Whole Chicken

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly ground (or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
to taste vegetable oil (for frying)

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.

Nutrition Facts : Calories 655.4, Fat 35.8, SaturatedFat 10.6, Cholesterol 175.7, Sodium 1451.9, Carbohydrate 30.4, Fiber 1.2, Sugar 6, Protein 49.8

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY



American Buttermilk Fried Chicken Recipe by Tasty image

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 16

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

Steps:

  • Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
  • Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
  • Heat oil in a skillet over high heat to about 350°F.
  • Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
  • Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

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