SALTED BUTTERMILK FRIED CHICKEN
The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before the chicken is cooked through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
- Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
- Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
- Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.
SALTED FRIED CHICKEN
Coarse salt balances the intense sweetness of honey in the brine for this chicken, which is fried in a buttermilk batter. Flakes of Maldon salt, "finishing" salt from the marshes of Essex, England, add a delicate crunch to each bite and a bit of visual flash.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 14
Steps:
- Make the brine: Bring water, coarse salt, and honey to a simmer in a medium saucepan over medium heat. Simmer until salt and honey dissolve. Remove from heat, and let cool. Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine, and rinse under cold water. Pat dry with paper towels.
- Prepare to fry the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
- Meanwhile, make the coating: Stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
- Working in batches, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces, 9 to 10 minutes for large pieces. (As chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
- Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain. Season with sea salt, and serve with honey for drizzling or dipping.
FRIED CHICKEN WITH DILL SALT
Steps:
- For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
- For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
- For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
- Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
- Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
- Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.
FRIED CHICKEN DRUMSTICKS WITH CUMIN SALT
Steps:
- In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin. Add drumsticks and seal bag, pressing out excess air. Marinate drumsticks at room temperature 15 minutes. In another plastic bag combine flour and salt and pepper to taste. In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F. Just before oil reaches 345° F. drain half of drumsticks. Add drumsticks to bag with flour mixture and shake to coat, knocking off excess. Using tongs lower floured drumsticks carefully into hot oil. Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes. Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt. Prepare remaining drumsticks in same manner.
COPYCAT FRIED CHICKEN SANDWICH
After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.
Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
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
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!
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
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SALTED EGG YOLK FRIED CHICKEN RECIPE · I AM A FOOD BLOG
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- Separate the salted egg yolks from the whites. Steam the yolks over high heat for 10 minutes until cooked through, then crumble with a fork until very fine. Set aside.
- Marinate the chicken: whisk together the egg white with 1 tablespoon cornstarch until light and frothy. Add the chicken, soy sauce, and shaoxing wine and let marinate for 15 minutes.
- Place a rack over a rimmed baking sheet lined with paper towels. Heat 2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F.
- Scoop the chicken out of the marinade and toss in the remaining cornstarch. Use a pair of tongs to gently add the chicken to the hot oil in batches, being careful not to crowd the pan. Cook until golden brown, crispy, and cooked through, about 3-4 minutes, flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
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