AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 16
Steps:
- Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
- Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
- Heat oil in a skillet over high heat to about 350°F.
- Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
- Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams
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
OVEN FRIED BUTTERMILK CHICKEN - LOW FAT, BUT TASTY!
This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.
Provided by Brandess
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
- Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
- Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
- Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
- Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
Nutrition Facts : Calories 47.8, Fat 2.5, SaturatedFat 0.2, Sodium 641.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 0.6
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
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