BUTTERMILK FRIED CHICKEN
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)
Provided by Sam Sifton
Categories project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
- Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
- Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
- Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
- Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
- Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams
AIR FRYER BUTTERMILK FRIED CHICKEN
You don't need a pot of oil to make this fried chicken, so it's relatively low in saturated fat - which is important for heart health.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
- Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
- Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
- Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.
Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 185 milligrams, Sodium 541 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Sugar 2 grams, Protein 46 grams
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
BUTTERMILK FRIED CHICKEN
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.
- In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
- In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
- Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
- Return oil temperature to 350 degrees. Repeat with remaining chicken.
Nutrition Facts : Calories 612 g, Fat 28 g, Fiber 1 g, Protein 47 g
FRIED CHICKEN
Steps:
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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