Best Crispy Buttermilk Fried Chicken Recipes

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

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!

CAROLINA CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.
• In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
• Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.
• If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
• Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
• NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• Rub the chicken the marinade seasoning.
• Pour in buttermilk and refrigerate for at least 6 hours (overnight).
• Combine all seasoning and flour together.
• Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.
• Heat oil up to 350F and preheat oven in 350°F.
• Cook the chicken until desired color (around 5-10 minutes).
• Put the cooling rack on top of the baking sheet.
• Take out chicken and bake until the chicken is cooked (around 5-10 minutes).

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

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!

CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• 1. In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. 2. In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine. 3. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes. 4. In a deep skillet, heat 1 inch of oil to 350 degrees F. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160 degrees F, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/crispy-buttermilk-fried-chicken-recipe#ixzz3f8IagKcE

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE + VIDEO

Steps:

• Trim chicken breasts if necessary and slice each into 2-3 strips.
• In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
• Preheat oven to 425 degrees F.
• In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results -- once the crumbs get wet and clumpy they won't stick). Press the crumbs on firmly.
• Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
• Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
• Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.