OVEN-FRIED BUTTERMILK CHICKEN
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
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
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
- Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
- Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
- Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
- Bake the chicken:
- Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
- Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
- Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRISPIEST BUTTERMILK FRIED CHICKEN
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
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 WINGS
My take on classic Southern fried chicken wings.
Provided by Dav3d
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h50m
Yield 16
Number Of Ingredients 20
Steps:
- Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
- Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
- Let wings sit for 10 to 15 minutes.
- Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 17.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 1255 mg, Sugar 2.5 g
EASY AND CRISPY OVEN FRIED CHICKEN
Make and share this Easy and Crispy Oven Fried Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and semi dry chicken breasts.
- Roll or shake chicken in flour, salt, paprika and pepper mixture.
- Pour small amount of oil in shallow baking dish.
- Lay chicken breasts, boney side up.
- Bake 30 minutes at 375.
- Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
- Remove from oven and serve.
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BUTTERMILK BRINED CRISPY OVEN FRIED CHICKEN - DISH 'N' THE …
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- Make the Buttermilk Brine: Mix buttermilk, garlic, fresh herbs, and spices together in a large freezer bag or bowl. Season with salt and pepper then add the chicken legs.
- Give the bag a massage so the chicken is fully coated, then seal the bag squeezing the air out as you close it.
- Marinate the chicken in the fridge for at least 6 hours and up to 48 hours. Ideally, aim for a full 24 hours.
- Preheat the oven to 375 F and line a baking sheet with aluminum foil. Place a baking rack on top of the foil.
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