Crispy Fried Buttermilk Chicken Recipe Recipe For Beef

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Fried chicken uses all dark meat for the juiciest results, and a super crispy-crunchy buttermilk coating that's flavorful and satisfying!

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 7h

Number Of Ingredients 19

3 cups buttermilk
2 teaspoons salt
1 teaspoon cracked black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
4 chicken drumsticks
4 chicken thighs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 teaspoon salt
Vegetable oil for deep frying, (or other high-heat oil)
Fresh herbs for garnish

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.

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

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.

CRISPY BUTTERMILK FRIED CHICKEN



Crispy Buttermilk Fried Chicken image

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

Provided by yosephineyd

Categories     Lunch/Snacks

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 18

marinade
3 1/2 lbs chicken, cut in 8 pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon dried Italian herb seasoning
2 cups buttermilk
seasoned flour
2 cups flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 1/2 quarts peanut oil

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).

Nutrition Facts : Calories 5914.3, Fat 601.8, SaturatedFat 109.2, Cholesterol 302.6, Sodium 1571.9, Carbohydrate 55.8, Fiber 2.7, Sugar 6.3, Protein 84.8

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

PERFECT CRISPY FRIED CHICKEN



Perfect Crispy Fried Chicken image

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

Provided by arthurfl99

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 13h10m

Yield 3

Number Of Ingredients 14

3 chicken leg quarters, cut into thighs and drumsticks
2 cups buttermilk, or as needed to cover
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon baking powder
⅛ teaspoon cayenne pepper
4 egg whites, beaten until foamy
vegetable oil for frying

Steps:

  • Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  • Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  • Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
  • Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  • Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
  • Preheat oven to 250 degrees F (120 degrees C).
  • Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)



Crispy Buttermilk Oven-Fried Chicken (Makeover) image

From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 12

1 cup corn flakes cereal
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray

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).

Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 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

CAROLINA CRISPY BUTTERMILK FRIED CHICKEN



Carolina Crispy Buttermilk Fried Chicken image

This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated. WINE: A lively, fruity, low-tannin Beaujolais, such as the 2001 Georges Duboeuf Juliénas, has the fruit and acidity to contrast with the pleasantly sweet chicken. Recipe adapted from Dave Arnold's After Hours: Sundays at Seven.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 quart whole milk
kosher salt
1/2 cup sugar
2 (4 lb) roasting chickens, each cut into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1/2 teaspoon fresh ground pepper
2 teaspoons baking powder
1 1/2 teaspoons baking soda
5 cups all-purpose flour (aprx. amount)
vegetable oil, for frying (about a quart)

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.

Nutrition Facts : Calories 1445.7, Fat 70.6, SaturatedFat 21.9, Cholesterol 366.7, Sodium 903.9, Carbohydrate 108.7, Fiber 3, Sugar 29.1, Protein 87.7

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

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

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories     Bon Appétit     Chicken     Deep-Fry     Fry     Buttermilk     North Carolina     Dinner

Yield Serves 8

Number Of Ingredients 24

Brine:
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 ounces kosher salt (1/2 cup Diamond Crystal or 1/4 cup Morton)
1/2 cup (packed) light brown sugar
1 teaspoon black peppercorns
2 bay leaves
2 (3 1/2-4-pound) chickens, cut into 8 pieces each
Assembly:
6 cups all-purpose flour, divided
1 tablespoon cornstarch
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 1/2 teaspoon ground fennel or finely ground fennel seeds
1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt, plus more
2 large eggs, beaten to blend
2 cups buttermilk
Vegetable oil (for frying; about 6 cups)
White Barbecue Sauce and bread-and-butter pickles (for serving)
Special Equipment
A deep-fry thermometer

Steps:

  • Brine:
  • Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
  • Assembly:
  • Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1 1/2 tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.
  • Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.
  • Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165°F for dark meat and 160°F for white meat, 10-14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.
  • Serve fried chicken with barbecue sauce and pickles.
  • Do Ahead
  • Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250°F oven if desired.

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

More about "crispy fried buttermilk chicken recipe recipe for beef"

CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
crispy-buttermilk-fried-chicken-recipe-food-wine image
2013-12-07 Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the …
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.


EXTRA CRISPY BUTTERMILK FRIED CHICKEN - ON THE EATEN PATH
extra-crispy-buttermilk-fried-chicken-on-the-eaten-path image
2017-08-03 Directions. Combine the buttermilk and all of the spices in a large bowl and mix to combine. Place the chicken in the bowl, making sure every …
From ontheeatenpath.com
Estimated Reading Time 2 mins
Calories 370 per serving
Total Time 1 hr


CRISPY FRIED CHICKEN - AFRICAN FOOD NETWORK
Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels.
From afrifoodnetwork.com


CRISPY OVEN FRIED BUTTERMILK CHICKEN - DEEP SOUTH DISH
2009-04-30 Crispy Oven Fried Buttermilk Chicken Crispy fried chicken really can be had in the oven y'all, and this recipe was inspired by an oven baked chicken recipe I saw in the May 2009 issue of Bon Appetit magazine. I love using bone-in chicken breasts because the bone really does help to produce a very flavorful piece of chicken, much more than those boneless, …
From deepsouthdish.com


FAVORITE BUTTERMILK FRIED CHICKEN WITH FRESH HERBS & GARLIC
2022-05-18 This buttermilk fried chicken recipe is… MEGA FLAVORFUL. This recipe is designed with layers & layers of flavor in mind – an easy brine, a quick buttermilk soak, a seasoned flour dredge, & garlic- & fresh herb-infused frying oil. No bland chicken here! STRAIGHT-FORWARD. While homemade fried chicken requires a bit of technique, the …
From myroilist.com


TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY …
2020-11-23 How to make buttermilk oven fried chicken – step by step. The first step is to marinate the chicken. To do this, you need to combine all of the marinade ingredients (1) in a bowl (2). Then add the chicken, stir well (3) and chill for at least one hour and up to overnight (4). Once the chicken is ready, you need to prepare the breading ...
From savorynothings.com


CRISPY BUTTERMILK FRIED CHICKEN | AMBITIOUS-KITCHEN
2022-05-15 Ingredients:2 pounds chicken3/4 cup flour2 teaspoons salt1 teaspoon paprika1 teaspoon pepper1 cup buttermilkVegetable oil (enough to cover chicken), about 1 quartInstructions:Mix flour, salt, paprika and pepper. Dip chicken in buttermilk and then into flour mixture. Cook chicken in oil, starting on medium-high heat, then, when chicken is browned, …
From ambitious-kitchen.com


EXTRA CRISPY BUTTERMILK FRIED CHICKEN - PLAYS WELL WITH BUTTER
2021-03-30 This buttermilk fried chicken recipe consists of 3 simple parts, each crafted to result in super flavorful & super juicy fried chicken:. Brine – This homemade fried chicken recipe begins with a really simple poultry brine, which you can prep up to 3 days ahead of time. The brine flavors the chicken from the inside out & helps ensure the fried chicken stays …
From playswellwithbutter.com


CRUSTY BUTTERMILK FRIED CHICKEN RECIPE | MYRECIPES
Place chicken in a shallow pan, and pour buttermilk over top; cover and refrigerate overnight or at least 8 hours.
From myrecipes.com


BUTTERMILK FRIED CHICKEN TENDERS - ONCE UPON A CHEF
Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is …
From onceuponachef.com


BUTTERMILK FRIED CHICKEN RECIPE {+VIDEO} | LIL' LUNA
2020-02-26 Put flour, paprika, garlic salt and pepper in bag and shake around. DIP. Dip chicken pieces in buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on foil lined cookie sheet. Cover with wax paper and let sit until flour is paste-like consistency. FRY.
From lilluna.com


BUTTERMILK OVEN-FRIED CHICKEN RECIPE | MYRECIPES
Drain chicken, discarding buttermilk. Advertisement. Step 2. Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside. Step 3. Whisk egg whites in a medium bowl until frothy. Step 4. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in …
From myrecipes.com


BUTTERMILK FRIED CHICKEN RECIPE WITH MUSHROOM GRAVY
In saucepan, melt 2 Tablespoons of butter over medium-high heat. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 10 minutes. Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute. Stir …
From bestrecipebox.com


BUTTERMILK FRIED CHICKEN (EASY AND CRISPY) - CWEB.COM
Today’s 1-hour recipe is an attempt to copycat one of our favorite chicken recipes. Learn how to make your own perfect KFC style Buttermilk Fried Chicken (Easy and Crispy) recipe.Yes, you can make Milk Kefir Fried Chicken at home and impress your friends and relatives by its outside crispiness and inside tenderness.
From cweb.com


OVEN FRIED BUTTERMILK CHICKEN - SIMPLY SCRATCH
2014-04-28 In a dish or large re-sealable bag add all of the chicken pieces and pour in the buttermilk. Seal and refrigerate for at least 12 hours or overnight. Preheat your oven to 400 and place a wire rack into a rimmed sheet pan. Remove the chicken pieces, one at a time, dripping the excess buttermilk back into the bag.
From simplyscratch.com


SUPER CRISPY FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
2022-02-11 Instructions. Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours. Mix the paprika with the flour in a medium bowl with a baking sheet set up next to it.
From dinnerthendessert.com


CLASSIC BUTTERMILK FRIED CHICKEN - THE CHUNKY CHEF
2020-09-29 Coat chicken in flour. Shake off excess buttermilk, coat well in flour, then shake off excess. Add chicken to oil. Carefully drop chicken, away from you so you avoid splatters, about 3 pieces at a time, so you don’t overcrowd the pot. Fry chicken. Fry chicken 14-16 minutes, turning chicken over ever few minutes.
From thechunkychef.com


SUPER CRISPY FRIED CHICKEN RECIPE | RECIPES.NET
2022-03-25 Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes. Add a large dutch oven ½ full with canola oil heated to 365 degrees F and fry …
From recipes.net


CRISPY BUTTERMILK FRIED CHICKEN BREAST - THE ANTHONY KITCHEN
2019-09-26 Instructions. In a large bowl, stir together the buttermilk and hot sauce. Add the chicken breasts, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.
From theanthonykitchen.com


CRISPY BUTTERMILK PAN FRIED CHICKEN BREAST - KINDA HEALTHY RECIPES
2020-08-18 Preheat oven to 400F. Remove the chicken from the marinade and place on a wire rack. Discard remaining marinade.**. Mix the flour and spices together. Place one chicken breast at a time in the flour mixture and toss to coat. Add the …
From masonfit.com


CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DELISH
2010-06-16 Transfer the coated chicken to the rack and let stand for 30 minutes. In a deep skillet, heat 1 inch of oil to 350 degrees F. Set another rack over a baking sheet; line with paper towels. Fry the ...
From delish.com


BUTTERMILK CRISPY CHICKEN TENDERS - MARICELS RECIPES
2021-03-13 Frying the chicken tenders. In medium-high heat, preheat the oil to 350°F. Test with the bamboo skewer. Dip the bamboo skewer in the middle of the pan, when the oil starts bubbling around the skewer it's hot enough.
From maricelsrecipes.com


CRISPY BUTTERMILK CHICKEN RECIPE | MYRECIPES
Step 2. Preheat oven to 425°. Step 3. Remove chicken from bag; discard marinade. Sprinkle kosher salt over chicken. Combine 1/2 teaspoon onion powder, 1/2 teaspoon red pepper, flour, black pepper, and celery salt in a shallow dish. Dredge chicken in …
From myrecipes.com


CRISPY FRIED CHICKEN - SISI JEMIMAH
2015-08-25 Preparation: Clean your chicken thoroughly…. Transfer the chicken into a deep bowl, add the buttermilk. Then add the chopped onions, minced garlic, 1 tablespoon black pepper, 2 tablespoons brown sugar, 1/2 cup hot sauce or 3 tablespoons cayenne pepper, 1 tablespoon salt, stir and combine.
From sisijemimah.com


BUTTERMILK FRIED CHICKEN - SUGAR AND SOUL
2021-09-23 Instructions. Place the chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken. Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be.
From sugarandsoul.co


BEST BUTTERMILK FRIED CHICKEN RECIPE - PERDUE FARMS
Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350 F and 375 F. Fry chicken, a few pieces at a time, so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and ...
From perduefarms.com


REAL BUTTERMILK FRIED CHICKEN RECIPE | MYRECIPES
Add buttermilk; seal and chill 2 hours. Advertisement. Step 2. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with Creole seasoning and next 2 ingredients. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess. Step 3.
From myrecipes.com


BEST CRISPY FRIED CHICKEN RECIPE {ROSCOE'S COPYCAT ... - THE RECIPE …
2019-03-21 Marinate for 1 hour or overnight. In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder. In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees. Take the chicken out of the buttermilk and coat with the flour mixture.
From therecipecritic.com


CRISPY BUTTERMILK CHICKEN - SLENDER KITCHEN
2020-03-10 1. Marinate the chicken in the buttermilk, onion powder, garlic powder, and salt overnight. If you like spice, you could add some hot sauce as well. 2. When ready to cook, preheat the oven to 425 degrees. 3. Season the flour with salt and pepper. Remove chicken from marinade letting excess drip off.
From slenderkitchen.com


BEST CRISPY FRIED CHICKEN RECIPE - THE COOKING FOODIE
2020-04-17 3. Heat oil to 350°F-375°F (175°C-190°C). 4. Place the breaded chicken into the hot oil, 3-4 pieces at the time. Fry for about 10-12 minutes, until the coating is dark golden brown and the chicken reaches an internal temperature of 165°F (75°C). 5. Transfer to a …
From thecookingfoodie.com


BUTTERMILK FRIED CHICKEN RECIPE | MYRECIPES
Advertisement. Step 2. Dip chicken in buttermilk; turn in flour mixture to coat and set aside. Step 3. Heat oil and shortening in a large skillet; add chicken, skin-side down. Step 4. Cook over medium-high heat, turning occasionally, until golden and juices run clear, about 35 to 45 minutes.
From myrecipes.com


NO BUTTERMILK SKILLET FRIED CHICKEN - AFRIFOODNETWORK.COM
Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray. Arrange the potatoes on the sheet in one layer, and add the oil and salt. Toss until the potatoes are well coated and seasoned. Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden.
From afrifoodnetwork.com


CRISPY BUTTERMILK FRIED CHICKEN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Crispy Buttermilk Fried Chicken are provided here for you to discover and enjoy ... Easy Beef Brisket Recipe Oven Easy Panko Fried Zucchini Recipe Fudgy Brownie Recipe Easy Dessert Recipes. Recipe For Dessert Using Oreo Cookies Dessert Souffle Flavors Paleo Friendly Dessert Classic Mexican Dessert Recipes Dessert Day 2021 …
From recipeshappy.com


Related Search