SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
REAL SOUTHERN BUTTERMILK FRIED CHICKEN
We have been doing "yard bird" this way since time began. The buttermilk permeates the meat and helps to tenderize as well as keeping it juicy. If you have never had chicken this way, treat yourself and your family to a Southern food staple.
Provided by Skip Davis
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- 1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk).
- 2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too.
- 3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
- 4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating. On my electric stove, I have to alternate the settings between High & Medium High several times while cooking.
BUTTERMILK SOUTHERN FRIED CHICKEN
Make and share this Buttermilk Southern Fried Chicken recipe from Food.com.
Provided by Dine Dish
Categories Whole Chicken
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken pieces thoroughly and pat dry.
- Place chicken in a long, shallow glass baking dish.
- Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
- Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
- Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
- Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
- When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
- Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
- Serve at once. Serves 4.
Nutrition Facts : Calories 655.4, Fat 35.8, SaturatedFat 10.6, Cholesterol 175.7, Sodium 1451.9, Carbohydrate 30.4, Fiber 1.2, Sugar 6, Protein 49.8
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
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
REAL SOUTHERN FRIED CHICKEN
aka "Heart Attack in A Skillet", but, according to the elderly Louisiana gentleman who shared this recipe, the genuine thing. It's been a long time since I made this but I do remember how good it was. Cook time includes marinating time.
Provided by sugarpea
Categories Lunch/Snacks
Time 2h40m
Yield 8 pieces chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours.
- Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides.
- Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.
Nutrition Facts : Calories 1521.7, Fat 158.5, SaturatedFat 33.1, Cholesterol 52.9, Sodium 18.5, Carbohydrate 24.5, Fiber 1, Sugar 0.2, Protein 5
REAL SOUTHERN BUTTERMILK FRIED CHICKEN RECIPE - (4.3/5)
Provided by á-48383
Number Of Ingredients 13
Steps:
- 1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk). 2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too. 3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. 4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating.
DEE DEE'S SOUTHERN FRIED BUTTERMILK CHICKEN
I think the trick to good crispy fried chicken is to brine it first in a buttermilk brim. I've tried for years to come up with a recipe that works and today I think I achieved my goal. We have a local fried chicken establishment in town. They make the best fried chicken I've ever put in my mouth. The only thing I know about the...
Provided by Diane Atherton
Categories Chicken
Time 8h15m
Number Of Ingredients 16
Steps:
- 1. BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.
- 2. BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
- 3. Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
- 4. FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don't over crowd your pan.
More about "real southern buttermilk fried chicken recipes"
AUTHENTIC BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN
From sweetteaandthyme.com
4.6/5 (54)Total Time 4 hrs 55 minsCategory DinnerCalories 300 per serving
- In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
- When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
- While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
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