CHEF JOHN'S BUTTERMILK FRIED CHICKEN
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
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
BUTTERMILK FRIED CHICKEN
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
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
PICKLE-FRIED CHICKEN
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Provided by Cally
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
- Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
- Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
- Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 3053.2 mg, Sugar 3 g
BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY
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
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 FRIED CHICKEN
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
Make and share this Buttermilk Fried Chicken recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
- Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
- Dip the chicken in the buttermilk, turning to coat completely.
- In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
- Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
- In a large frypan, heat the oil.
- Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
- Transfer the chicken to a plate.
- Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
- Whisk in the broth and remaining 1/2 cup of buttermilk.
- Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
- Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
- Season with hot pepper sauce, salt and pepper.
- Serve the chicken with the gravy ladled over it.
Nutrition Facts : Calories 349.4, Fat 16.3, SaturatedFat 2.6, Cholesterol 68.3, Sodium 653.8, Carbohydrate 18, Fiber 1, Sugar 3.2, Protein 31.3
BUTTERMILK FRIED CHICKEN WITH DILL
Fried chicken at its best. The coating on this is so crispy and delicious you will never fry chicken any other way again. Edited to add: If you have the time, try soaking your chicken in the buttermilk all day or even over night. This makes for some very moist chicken.
Provided by Karen From Colorado
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken and pat dry; set aside.
- Fill a large frying pan to 1/2 its depth with cooking oil.
- Heat to 325 degrees.
- Combine flour, dill weed, garlic salt and pepper in a medium bowl.
- Fill another bowl with the buttermilk.
- Place chicken, one piece at a time in the buttermilk.
- Shake of excess milk.
- Coat lightly in flour mixture.
- Shake off excess flour.
- Dip again in the butter milk and the flour mixture.
- Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
- Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
- Drain on paper towels.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 959.4, Fat 45, SaturatedFat 13.2, Cholesterol 219.6, Sodium 362.4, Carbohydrate 67.4, Fiber 2.3, Sugar 7.5, Protein 66.2
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.
SOUTHERN FRIED DILL PICKLES
Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles, that are gloriously soaked in a garlic and dill brine till perfectly seasoned, then placed in seasoned buttermilk and hot sauce brine before fried to perfection
Provided by hmccallum
Categories Appetizer
Time 2h21m
Number Of Ingredients 8
Steps:
- Drain the juice from the baby dill pickle jar and refill the jar with the hot sauce, buttermilk, Cajun seasoning, and garlic powder. Soak the baby dill pickles in the buttermilk brine for at least 2-3 hours.
- Heat the peanut oil in a cast-iron kettle over medium-high heat until the peanut oil becomes 350 degrees F.
- Drain the pickles in the seasoned buttermilk brine they have soaked in.
- Put the 18-ounces of Louisiana Fish Fry Seasoned Chicken Fry in a large mixing bowl, and toss the baby dill pickles to coat them evenly. Shake off the excess batter from the baby dill pickles by tossing lightly in a colander.
- Deep fry the pickles in batches for about 3-4 minutes or until golden brown.
- When the baby dill pickles are golden brown, remove the pickles from the oil with a clean dry slotted metal spoon and place on a wire rack that you have placed over a baking sheet, let rest for a few moments.
- Serve with Homemade Buttermilk Ranch Dressing recipe
Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 1425 mg, Fiber 2 g, Sugar 4 g, Calories 47 kcal, ServingSize 1 serving
PICKLE-JUICE AND BUTTERMILK-BRINED FRIED CHICKEN
Drain 1 cup pickle juice from jar (reserve any remaining juice and pickles). Whisk together pickle juice, buttermilk, 1 tsp kosher salt, cayenne and egg. Pour
Provided by Alison Ashton
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Drain 1 cup pickle juice from jar (reserve any remaining juice and pickles). Whisk together pickle juice, buttermilk, 1 tsp kosher salt, cayenne and egg. Pour into a large heavy-duty zip-top bag. Add chicken. Seal; turn bag to coat. Place in a dish. Refrigerate 4 hours and up to overnight, turning bag occasionally. Fill a large Dutch oven or pot with 2 inches oil. Heat oil to 375°F. Line a baking sheet with paper towels. In a shallow baking dish, whisk together flour, cornmeal, remaining 1 tsp kosher salt and pepper. Working with one piece at a time, remove chicken from brine, shaking off excess. Dredge in flour mixture; add to hot oil. Fry 8-10 minutes or until golden and done, turning to cook evenly (fry chicken in batches to avoid overcrowding the pan). Drain on paper towels; sprinkle with flake sea salt, if desired. Serve with pickles.
Nutrition Facts :
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- Whisk together buttermilk, pickle juice, hot sauce, and 2 teaspoons of the salt in a very large bowl or a large pot. Place chicken breasts, thighs, and drumsticks in mixture; cover with plastic wrap, and chill at least 8 hours (or up to 12).
- Set a wire rack inside a rimmed baking sheet. Stir together flour, garlic powder, onion powder, paprika, and remaining 1 1/2 tablespoons salt in a large bowl. Remove a chicken piece from buttermilk brine, letting excess drip back into bowl. Place chicken in flour mixture, and toss well to coat. Transfer breaded chicken to wire rack. Repeat process with remaining chicken. Let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 200°F; set a clean wire rack inside a rimmed baking sheet and place alongside stove. When chicken is ready to fry, pour oil to a depth of 2 inches in a large Dutch oven, and heat over medium-high until oil reaches 350°F on a thermometer.
- Working in three batches, carefully add four chicken pieces to hot oil; fry until deeply browned and a thermometer inserted into thickest portion of meat (avoiding bone) registers 165°F, about 12 minutes for drumsticks and thighs and 15 minutes for breasts, turning chicken once halfway through cook time. (Adjust heat as needed to maintain oil temperature between 300°F and 320°F.) Remove chicken from oil, and place on the prepared wire rack. Sprinkle all over with salt. Place baking sheet in oven to keep warm while repeating frying process with remaining chicken. Serve fried chicken with pickles.
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