Best Buttermilk Chicken Skewers Recipes

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Grilled Buttermilk Chicken Tenders with Dipping Sauces image

Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.

Provided by Greg Lofts

Categories Food & Cooking Appetizers Finger Food Recipes

Time 12h40m

Number Of Ingredients 8

Ingredients

1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce)
6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional)
Vegetable oil, for brushing
Cocktail tomatoes and mini cucumber spears, for serving
Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving

Steps:

In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Southern-Style Buttermilk Fried Chicken image

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

Ingredients

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

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