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
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
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
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
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
More about "crispy buttermilk fried chicken recipes"
CRISPY BUTTERMILK FRIED CHICKEN RECIPE - DELISH.COM
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 3 hrs
- Make the buttermilk soak: 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.
- Make the flour dredge: 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.
CRISPY CRUNCHY BUTTERMILK FRIED CHICKEN | EASY WEEKNIGHT …
From easyweeknightrecipes.com
5/5 (5)Category DinnerCuisine AmericanTotal Time 7 hrs
- 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.
CRISPY BUTTERMILK FRIED CHICKEN RECIPE BY GRACE PARISI
From foodandwine.com
5/5
- 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.
CRISPY BUTTERMILK FRIED CHICKEN - THE SPRUCE EATS
From thespruceeats.com
Ratings 45Calories 1060 per servingCategory Entree, Dinner, Lunch
CRISPY BUTTERMILK FRIED CHICKEN - ONION RINGS & THINGS
From onionringsandthings.com
CRISPY BUTTERMILK FRIED CHICKEN BREAST - THE ANTHONY …
From theanthonykitchen.com
CRISPY BUTTERMILK FRIED CHICKEN RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
EXTRA CRISPY BUTTERMILK FRIED CHICKEN - ON THE EATEN PATH
From ontheeatenpath.com
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE
From thereciperebel.com
BUTTERMILK FRIED CHICKEN RECIPE (SUPER CRISPY)
From cookedbyjulie.com
CRISPY BUTTERMILK FRIED CHICKEN SANDWICH RECIPE - YOUTUBE
From youtube.com
THE BEST FRIED CHICKEN EVER! | CRISPY BUTTERMILK FRIED CHICKEN …
From youtube.com
FRIED BUTTERMILK CHICKEN RECIPE RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN - TEST.ELEMENT.ALLRECIPES.COM
From test.element.allrecipes.com
BUTTERMILK OVEN FRIED CHICKEN – PHITIP RECIPES
From phitip.com
BEST CRISPY FRIED CHICKEN WITH BUTTERMILK - KFC RECIPE
From kfcrecipe.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY …
From savorynothings.com
A FRIED CHICKEN SANDWICH RECIPE FROM EX-NOBU CHEF JORGE …
From insidehook.com
BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE – KITCH-SCIENCE
From kitchen-science.com
CRISPY BUTTERMILK FRIED CHICKEN - TODAY.COM
From today.com
You'll also love
Related Search