Carolina Crispy Buttermilk Fried Chicken Recipes

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

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!

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.

CRISPIEST BUTTERMILK FRIED CHICKEN

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).

BUTTERMILK FRIED CHICKEN

Steps:

• Combine all the ingredients for the buttermilk mixture in a bowl.
• Add the chicken pieces to the buttermilk mixture and cover the bowl with plastic wrap. Place in the fridge for 4 to 6 hours.
• When ready to cook, place all the Flour Mixture ingredients in a mixing bowl and whisk until combined.
• Remove one piece of chicken at a time from the buttermilk mixture, and dredge in the flour mixture. Repeat the process until all chicken pieces are coated.
• Pour the vegetable oil in a deep skillet, large pot, or Dutch oven. The oil should be about 1.5 to 2 inches deep in the skillet.Set the skillet over medium-high heat and heat the oil to 350°F. If possible, use an instant read thermometer to check the temperature.
• Add the chicken to the hot oil in batches, and cook until the internal temperature of the chicken is 165°F, about 15 minutes. Flip the chicken halfway through cooking time.
• Once chicken is cooked through and golden brown, remove from the oil and place on paper towels to drain.
• Serve immediately, or keep warm in an oven until ready to serve. Garnish with fresh chopped herbs.
• Notes: For best crunchy results, repeat the coating process for each piece twice to ensure the chicken pieces are properly coated.

CAROLINA CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.
• In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
• Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.
• If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
• Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
• NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.
• Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.
• Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.
• Combine the seasoned flour ingredients in a shallow pan and stir to blend.
• Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)
• Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.
• Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.

CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• Rub the chicken the marinade seasoning.
• Pour in buttermilk and refrigerate for at least 6 hours (overnight).
• Combine all seasoning and flour together.
• Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.
• Heat oil up to 350F and preheat oven in 350°F.
• Cook the chicken until desired color (around 5-10 minutes).
• Put the cooling rack on top of the baking sheet.
• Take out chicken and bake until the chicken is cooked (around 5-10 minutes).