CRISPY BUTTERMILK FRIED CHICKEN
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
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
ATKINS CRISPY BUTTERMILK FRIED CHICKEN
Make and share this Atkins Crispy Buttermilk Fried Chicken recipe from Food.com.
Provided by Orions Wife
Categories Whole Chicken
Time 3h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight). Preheat oven to 350°F Drain chicken and pat dry with paper towels. Combine soya powder, salt and pepper in a plastic bag. In 2 batches, add chicken and toss to coat. Place chicken on wire rack and let dry 15 minutes. Heat 1/2 cup oil in a large skillet over medium heat, and fry chicken i batches 4-5 minutes per side, until golden brown. Place chicken on baking sheet and bake 25-30 minutes until chicken is cooked through.
Nutrition Facts : Calories 626.2, Fat 40.1, SaturatedFat 11.1, Cholesterol 176.2, Sodium 841.5, Carbohydrate 11.4, Fiber 0.1, Sugar 4.5, Protein 54
CAROLINA CRISPY BUTTERMILK FRIED CHICKEN
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
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
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