Best Buttermilk Fried Chicken With Green Chile Horseradish Sauce From Taqueria Del Sol Recipes

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
• Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
• To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
• FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
• FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.

BUTTERMILK FRIED CHICKEN

Steps:

• For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
• When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
• For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
• Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
• Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
• When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

BUTTERMILK FRIED CHICKEN

Steps:

• Whisk the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt and 1 teaspoon pepper in a large bowl. Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
• Whisk the flour, paprika and 1 1/2 teaspoons pepper in a large bowl. Drain the chicken. Coat the chicken pieces in the flour mixture, shake off any excess and lay on a piece of parchment or wax paper.
• Set a wire rack over a rimmed baking sheet. Fill a large skillet (cast iron preferred) with 3/4-inch of oil. Heat over medium-high heat until a deep-fry thermometer registers 340 degrees F. Working in batches, add the chicken skin side down, and cook, turning once, until the chicken is well browned on the outside and no longer pink near the bone, about 25 minutes total. The temperature of the oil will drop when the chicken is added to the skillet. Adjust the heat as the chicken cooks to maintain it around 250 degrees F. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.

BASIC BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken in a large bowl and fill with cold salted water. Cover and transfer to refrigerator and let soak overnight.
• Remove chicken from ice water and arrange snugly in a large shallow bowl or baking dish (or divide between two dishes). Whisk together the buttermilk and seasonings and pour over the chicken, making sure the parts are completely submerged. Alternatively, divide the chicken and marinade evenly among large re-sealable bags; rest the bags on a rimmed baking sheet to catch any leaks. Cover tightly and refrigerate for at least 4 hours or up to overnight.
• About an hour before you plan to cook the chicken, remove the pieces from the marinade and allow them to drain on a wire rack set over a rimmed baking sheet. This allows the excess marinade to drip off and the remaining marinade to lose some of its moisture and become slightly tacky, so the coating will adhere better and produce a crisper crust. The chicken will also come to room temperature, allowing it to cook more quickly and evenly. Meanwhile, in a large clean brown paper bag or a shallow bowl or pie plate, shake or whisk together the flour, cornmeal, and seasonings, and spread in a shallow bowl or pie plate.
• When you are ready to begin frying, pour just under 3/4 inch oil in a large cast-iron skillet, and bring the oil to 375 degrees over medium heat. If you don't have a thermometer, try this test: drop a cube of white crust less bread into the oil; it should turn golden brown within 1 minute. While the oil is heating, use tongs to dredge the chicken pieces. Make sure they are thoroughly coated, shaking off the excess flour for a nice, even, lump-free crust. Set the dredged pieces on a baking sheet fitted with a wire rack as you work.
• Heat oven to 200 degrees.
• Before beginning, set a wire rack in a rimmed baking sheet and set several layers of paper towels on top of the rack for draining the chicken. Working in batches, arrange the chicken pieces skin side down in the pan in a single layer, beginning with the dark meat. Remember to add enough pieces to fill the pan, without touching. After placing the chicken in the pan, the temperature of the oil will drop dramatically. Make sure to adjust the heat as needed to maintain a steady temperature of between 330 and 340 degrees during frying as this will help the parts cook evenly, inside and out.
• Cover the skillet during frying to help the chicken cook through evenly and reduce spattering, peeking inside to check on the progress. Using a probe-style thermometer allows you to monitor the temperature of the oil without lifting the lid. Once the first side is crisp and golden, after 4 to 5 minutes, carefully turn the pieces. Be sure not to turn them too soon or the crust will tear; they should release easily from the pan. Then cover the pan again and continue frying until the other side is crisp and the meat is cooked through (it should register 160 for breasts, 165 for thighs on an instant-read thermometer). This should take another 4 to 5 minutes, depending on the size of the pieces. Check each piece in the batch and remove it as soon as it is ready. Wings, drumsticks, and thinner breast pieces cook faster than the thighs and thicker breast pieces, so remove these first. Transfer to rack on prepared baking sheet and keep warm in the oven. Return the oil to 375 before adding the next batch.

BUTTERMILK FRIED CHICKEN

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

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.