Best Buttermilk Fried Chicken Recipe

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Chef John's Buttermilk Fried Chicken Recipe Allrecipes

7 hours ago Allrecipes.com Show details

Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large

Rating: 5/5(476)
Calories: 1262 per serving

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SouthernStyle Buttermilk Fried Chicken Recipe Allrecipes

1 hours ago Allrecipes.com Show details

Original recipe yields 8 servings Ingredient Checklist 2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon

Rating: 5/5(181)
Calories: 480 per serving
1. 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.
2. 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.
3. 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.

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Buttermilk Fried Chicken PERDUE®

9 hours ago Perdue.com Show details

Copy Ingredients List Step 1 Marinate Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour …

Rating: 5/5(39)
Cholesterol 96mg: 32%
Servings: 6
Saturated Fat 3g: 15%

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Buttermilk Fried Chicken Recipe NYT Cooking

8 hours ago Cooking.nytimes.com Show details

Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate …

Rating: 5/5
Calories: 802 per serving
Category: Project, Main Course
1. 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.
2. 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.
3. 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.
4. 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.

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American Buttermilk Fried Chicken Recipe by Tasty

7 hours ago Tasty.co Show details

Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with …

Rating: 95%
Category: Dinner
Cuisine: American
Calories: 807 per serving
1. Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
2. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
3. Heat oil in a skillet over high heat to about 350°F.
4. Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.

Category: Chicken Recipes, America RecipesShow more

Buttermilk Fried Chicken Recipe Ina Garten Food Network

9 hours ago Foodnetwork.com Show details

For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper. With a …

Rating: 5/5(96)
Difficulty: Intermediate
Category: Main-Dish
Steps: 8
1. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
2. 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.
3. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
4. 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.

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Crispy Buttermilk Fried Chicken Recipe Grace Parisi

7 hours ago Foodandwine.com Show details

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 …

Rating: 5/5
Category: Meat & Poultry Recipes, Chicken Recipes
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°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.

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Best Buttermilk Fried Chicken Recipe The Anthony Kitchen

9 hours ago Theanthonykitchen.com Show details

Set out the chicken out at room temperature (still in the buttermilk) for 45 minutes before frying to remove the chill. Preheat the oven to 350°F and have ready a sheet pan

Rating: 4.4/5(7)
Total Time: 2 hrs 43 mins
Category: Dinner, Main Course
Calories: 688 per serving
1. Stir together the buttermilk and hot sauce in a large mixing bowl. Add the chicken pieces and refrigerate for at least 2 hours or up to overnight. Set out the chicken out at room temperature (still in the buttermilk) for 45 minutes before frying to remove the chill.
2. Preheat the oven to 350°F and have ready a sheet pan lined with aluminum foil.
3. Add the flour, salt, pepper, paprika, garlic powder, and onion powder to a gallon-sized, zip-top bag, seal, and shake to combine.
4. Remove a few pieces of chicken from the buttermilk at a time, allow the excess buttermilk to drip off, and add them to the bag. Seal and shake until thoroughly coated. Set the breaded chicken aside until the oil is ready.

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The Best Buttermilk Fried Chicken Recipe A Family Feast®

4 hours ago Afamilyfeast.com Show details

In a bowl mix two cups of buttermilk with water, salt, sugar, 2 teaspoons garlic powder, peppercorns, rosemary and thyme. Pour marinade over chicken. Press out air and …

Rating: 4.5/5(6)
Total Time: 8 hrs 50 mins
Category: Entree
1. Cut chicken into 10 pieces (2 wings, 2 thighs, 2 legs and two breast halves cut in half again) and place in a gallon zip lock bag.
2. In a bowl mix two cups of buttermilk with water, salt, sugar, 2 teaspoons garlic powder, peppercorns, rosemary and thyme.
3. Pour marinade over chicken. Press out air and refrigerate overnight for at least 12 hours and as long as 24 hours.
4. The next day discard marinade and rinse chicken pieces under cold water.

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World's Best Buttermilk Fried Chicken Recipe Recipe Flow

7 hours ago Recipeflow.com Show details

Place seasoned chicken in the buttermilk and cover with a top. Let the chicken soak in the buttermilk mix for 8 to 24 hrs Coating Sit your buttermilk chicken on a plate and let the excess buttermilk drain off the chicken. Coat the chicken with flour and allow the flour coated chicken to sit for 20 minutes Deep Frying Meanwhile, pre heat your oil.

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Buttermilk Fried Chicken Recipe Recipe Epicurious

9 hours ago Epicurious.com Show details

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 …

Rating: 3.6/5(21)
Servings: 4

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Classic Buttermilk Fried Chicken The Chunky Chef

3 hours ago Thechunkychef.com Show details

To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 …

Rating: 5/5(7)
Total Time: 35 mins
Category: Main Course
Calories: 2063 per serving
1. To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 hours (or up to overnight).
2. After chicken has marinated, add oil to heavy bottomed skillet or dutch oven until it’s about 1-2 inches deep. Heat oil to 350°F.
3. Combine all seasoned flour ingredients in a large shallow bowl (or gallon sized resealable bag/paper bag), and whisk to combine it well.
4. Fry chicken, 3-4 pieces at a time, in 350°F oil. Keep in mind, adding the chicken will drop the oil temperature, so you’ll need to adjust the stovetop temperature to keep the oil as close to 350°F as you can.

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Authentic Buttermilk Southern Fried Chicken Sweet Tea

7 hours ago Sweetteaandthyme.com Show details

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 …

Rating: 4.7/5(39)
Total Time: 4 hrs 55 mins
Category: Dinner
Calories: 300 per serving
1. 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.
2. 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.
3. Preheat oven to 200 degrees F.
4. 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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Best Buttermilk Fried Chicken Recipe • A Sweet Pea Chef

7 hours ago Asweetpeachef.com Show details

To prepare the buttermilk marinade, whisk together the buttermilk, 1 tsp. kosher salt, 1 tsp. ground black pepper, 1/2 tsp. cayenne, and hot sauce …

Rating: 5/5(4)
Total Time: 8 hrs 30 mins
Category: Easy Dinner
Calories: 847 per serving
1. To prepare the buttermilk marinade, whisk together the buttermilk, 1 tsp. kosher salt, 1 tsp. ground black pepper, 1/2 tsp. cayenne, and hot sauce in a bowl.
2. Add the chicken pieces into a large resealable bag. Pour the buttermilk over the chicken. Squeeze out any excess air and then seal the bag.
3. Place in the refrigerator for 3-6 hours.
4. Pour the mixture into a large resealable plastic bag.

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Homemade Buttermilk Fried Chicken – BEST RECIPES

Just Now Recipeslover.net Show details

How To Make Homemade Buttermilk Fried Chicken. In a bowl, mix the wet mixture with the chicken, making sure it is completely covered with the marinade. Cover and leave in the fridge for at least 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before you intend to use it to bring room temperature (important

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Buttermilk Fried Chicken Recipe BEST Fried Chicken VIDEO

2 hours ago Moodlesouprecipe.netlify.app Show details

The Cookie Rookie® Easy Recipes anyone can make, that everyone will love!

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Best Buttermilk Fried Chicken Recipe by Amazing Grace’s

9 hours ago Cookpad.com Show details

Great recipe for Best Buttermilk Fried Chicken. This recipe for buttermilk fried chicken is super simple and easy! Extremely moist and juicy, but has perfect crispness. #mycookbook

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The Best Classic Buttermilk Fried Chicken Recipe Hands Down

Just Now Brooklynactivemama.com Show details

Add chicken, buttermilk and half of the seasonings to a bowl. Mix and let soak in fridge for 1 hour. Add the remaining seasonings and cornstarch to a bowl with the flour. …

Servings: 12
Calories: 616 per serving
Total Time: 2 hrs 10 mins
1. Add all seasonings to a bowl and mix well.
2. Add chicken, buttermilk and half of the seasonings to a bowl.
3. Mix and let soak in fridge for 1 hour.
4. Add the remaining seasonings and cornstarch to a bowl with the flour.

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Crispy Buttermilk Fried Chicken Breast The Anthony Kitchen

5 hours ago Theanthonykitchen.com Show details

Soak In Buttermilk – In a large bowl, stir together the buttermilk and hot sauce. Add the breasts and cover tightly with plastic wrap. Refrigerate for at least 2 hours or up to 2 …

Rating: 4.8/5(6)
Total Time: 2 hrs 30 mins
Category: Dinner
Calories: 580 per serving
1. In a large bowl, stir together the buttermilk and hot sauce. Add the chicken breasts, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
2. Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.
3. Preheat the oven to 350° and have ready a rimmed baking sheet lined with aluminum foil.
4. Add the flour and spices to a large gallon-sized Ziplock bag and mix to combine. Transfer the chicken directly from the buttermilk to the Ziplock bag, seal, and shake until the chicken is evenly coated with the flour mixture. Set aside.

Category: Chicken Recipes, Chicken Breast RecipesShow more

Buttermilk Fried Chicken Recipe Simply Recipes

3 hours ago Simplyrecipes.com Show details

Cover and marinate overnight (at least 8 hours). Place chicken pieces in a colander and drain the excess buttermilk mixture. In a large sturdy …

Rating: 4.7/5(25)
Calories: 953 per serving

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Real Southern Buttermilk Fried Chicken Recipes

7 hours ago Recipeseveryday.net Show details

Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours. Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).

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Best Buttermilk Fried Chicken Recipe

9 hours ago Norecipes.com Show details

Put the celery seed, rosemary, peppercorns, and bay leaf in a spice grinder and grind. Add the spices, onion and garlic into a gallon sized freezer …

Rating: 4.7/5(131)
Estimated Reading Time: 5 mins

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Best Damn Buttermilk Chicken Tenders RecipeTeacher

3 hours ago Recipeteacher.com Show details

Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete. …

Rating: 5/5(5)
Total Time: 23 mins
Category: Dinner
1. Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
2. In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
3. In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
4. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.

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World's Best Buttermilk Fried Chicken Recipe YouTube

3 hours ago Youtube.com Show details

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Buttermilk Fried Chicken Recipe BEST Fried Chicken VIDEO

7 hours ago Thecookierookie.com Show details

Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the …

Ratings: 35
Calories: 479 per serving
Category: Main Course
1. Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
2. Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.

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The Best Southern Fried Chicken (+Video) The Country Cook

3 hours ago Thecountrycook.net Show details

Set aside. Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F. Taking the chicken pieces one at a …

Ratings: 6
Calories: 727 per serving
Category: Main Course
1. Place the chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
2. Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
3. In a medium-sized bowl, whisk together the flour, cornstarch, and black pepper. Set aside.
4. Fill up your deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or frying oil of your choice) and preheat to 350°F.

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Best Fried Chicken Recipe Best Crispy Fried Chicken With

2 hours ago Kfcrecipe.com Show details

Take 600 grams chicken (3 drumsticks and 3 thighs) in a mixing bowl. You can take a whole chicken and cut it into 8 pieces. Add curd, ginger –garlic paste, red chili powder, …

Rating: 5/5(3)
Total Time: 45 mins
Category: Appetizer
Calories: 300 per serving
1. Season chicken pieces with curd, ginger –garlic paste, red chili powder, lemon juice, salt, black pepper powder, and mixed herbs.
2. Take all-purpose flour, cornflour, paprika, white pepper, and salt in a shallow pot. Combine them well.
3. Pour cooking oil in a deep frying pan and heat. Dip chicken pieces when the temperature reaches 365°F.

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ButtermilkBrined Fried Chicken Better Homes & Gardens

7 hours ago Bhg.com Show details

Directions. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken

Rating: 4.5/5(57)
Calories: 549 per serving
1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

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Buttermilk Fried Chicken The Best Fried Chicken Recipe

5 hours ago Savoryexperiments.com Show details

The best Buttermilk Fried Chicken recipe! Brined chicken with fresh herbs, buttermilk and seasonings makes for a crispy, flavorful southern fried chicken. Finger lickin’ …

Rating: 5/5(2)
Total Time: 25 hrs 15 mins
Category: Main Course, Main Dish
Calories: 432 per serving
1. Using a mortar and pestle or spice grinder, grind together salt, rosemary, pepper and bay leaves. Crushing the dried herbs exaggerates the flavors, penetrating the chicken better. Pour mixture into a large airtight freezer bag. Set freezer bag into a medium bowl to help it stand up right.
2. Using a microplane or small food processor, grate or pulse garlic and onion to a pulp. Add to the freezer bag mixture.
3. Finish freezer bag brine by adding buttermilk, sea salt and sugar. Close and shake to blend mixture.
4. Rinse chicken pieces, patting dry, and add to the same freezer bag. Massage brine into chicken. Place the bowl, with freezer bag and all contents into the refrigerator for 24 hours.

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Buttermilk fried chicken recipe BBC Good Food

Just Now Bbcgoodfood.com Show details

MAKE YOUR OWN BUTTERMILK Most supermarkets now stock buttermilk, but if you want to make your own, simply add 1 tbsp lemon juice or …

Cuisine: American
Total Time: 1 hr 10 mins
Category: Dinner, Lunch, Main Course, Supper
Calories: 476 per serving
1. 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.
2. Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
3. Put the buttermilk and egg in another bowl and lightly whisk until well combined.
4. Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.

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Buttermilk Fried Chicken Recipe Easy Peasy Creative Ideas

2 hours ago Theseamanmom.com Show details

Chicken is a household staple, but fried chicken can be hard to really nail! When you’re looking for a Goldilocks-level of fried chicken

Ratings: 16
Servings: 4
Cuisine: American
Category: Main Course
1. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
2. Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
3. Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

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Pioneer Woman's Buttermilk Fried Chicken Recipe

5 hours ago Steamykitchen.com Show details

When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off. Preheat oven to 350F. Stir together the flour, …

Reviews: 82
Estimated Reading Time: 5 mins
Servings: 6
1. In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.
4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.

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Buttermilk Fried Chicken Don't Go Bacon My Heart

2 hours ago Dontgobaconmyheart.co.uk Show details

Buttermilk Chicken Marinade. The absolute KEY to getting tender and crispy fried chicken is using a buttermilk marinade.Marinating the chicken in (seasoned) …

Rating: 4.9/5(16)
Total Time: 1 hr 5 mins
Category: Finger Food
Calories: 365 per serving
1. In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).
2. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those 'flaky' parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it'll be. Place on a wire rack and repeat with the remaining chicken.
3. Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you're good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that's okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.
4. In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don't move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.

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Buttermilk Fried Chicken Recipe Bon Appétit

8 hours ago Bonappetit.com Show details

Step 1. Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to …

Rating: 5/5(6)
Servings: 8
1. Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
2. Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1½ tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.
3. Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.
4. Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.

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Buttermilk Brine For Chicken Recipe All information

3 hours ago Therecipes.info Show details

Buttermilk-Brined Roast Chicken Recipe - NYT Cooking new cooking.nytimes.com. This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an …

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Buttermilk fried chicken burgers with pickle slaw and

9 hours ago Goodfood.com.au Show details

1. Place the chicken, buttermilk and 2 tablespoons of the chipotle chillies in a bowl. Season with salt and pepper and refrigerate for 30 minutes. 2. Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180C on a deep-frying thermometer. 3

Category: Burger Recipes, Chicken RecipesShow more

Buttermilk Fried Chicken Jo Cooks

Just Now Jocooks.com Show details

Leftovers. Fried chicken will last 3-4 days in the fridge or 4 months in the freezer stored in an airtight container. After reheating, the chicken will not …

Rating: 4.4/5(85)
Calories: 610 per serving
Category: Main Course
1. Prepare the chicken: Wash the chicken and pat it dry with paper towels.
2. Prepare the buttermilk mixture and flour: To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
3. Dredge the chicken: First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
4. Set up frying station: Add enough oil to a deep skillet or Dutch oven, at least an inch deep and heat over medium-high heat until it reaches 350 F degrees. It should take about 15 minutes.

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Buttermilk Fried Chicken Recipe with Mushroom Gravy

8 hours ago Bestrecipebox.com Show details

Heat skillet with about 1/2 inch high of frying oil. Heat oil to 375°F. Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Shake off excess flour and fry the chicken until golden. Fry the chicken on both sides until golden.

Ratings: 1
Total Time: 1 hr 15 mins
Category: Main Course
Calories: 589 per serving

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Buttermilk Fried Chicken with Gravy Recipe: How to Make It

2 hours ago Tasteofhome.com Show details

Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1 …

Rating: 5/5(5)
Category: Dinner
Servings: 6
Estimated Reading Time: 1 min
1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag.
2. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat.
3. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides.
4. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender.

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Best Buttermilk Fried Chicken Recipe Perdue Farms

4 hours ago Perduefarms.com Show details

Step 3. Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350 F and 375 F. Fry chicken, a few pieces at a time, so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes

Brand: Perdue Farms
Price: $1

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Southern Fried Chicken Recipe + Video Kevin is Cooking

Just Now Keviniscooking.com Show details

Video: Skillet Fried Chicken. To see the making of this recipe from start to finish, watch the video located in the recipe card at the bottom of this post.. Instructions. 1. Brine: …

Rating: 5/5(3)
Total Time: 12 hrs 12 mins
Category: Dinners
Calories: 691 per serving
1. In a large sealable container or plastic bag add the chicken pieces, buttermilk and hot sauce. Mix to coat and refrigerate overnight (See Note 2).
2. In a medium mixing bowl whisk together the flour, cornstarch and seasonings. Top a baking sheet with a wire rack.
3. Using a deep cast iron pan, fill half way with vegetable oil. If using a large Dutch oven, only fill 1/2 full and fry in batches.

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BUTTERMILK FRIED CHICKEN SOUTHERN COOKING

1 hours ago Charlottefashionplate.com Show details

Frying time will be longer for chicken on the bone (see below). In a large sealable bag or bowl, combine the buttermilk, Sriracha and paprika. Add the chicken to the buttermilk mixture and marinate in the refrigerator for at least 15 minutes. I typically marinate for 2 hours. You can also do overnight.

Reviews: 5
Estimated Reading Time: 5 mins

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BestEver Fried Chicken Recipe: How to Make It

Just Now Tasteofhome.com Show details

Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture. In an electric skillet or deep fryer, …

Rating: 4/5(35)
Total Time: 35 mins
Category: Dinner
Calories: 811 per serving
1. In a shallow bowl, mix the first 6 ingredients.
2. In a separate shallow bowl, whisk egg, milk and lemon juice until blended.
3. Dip chicken in flour mixture to coat all sides; shake off excess.
4. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°.

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The BEST Oven Fried Chicken So Crunchy and Flavorful

1 hours ago Fifteenspatulas.com Show details

For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over …

Rating: 4.6/5(12)
Total Time: 1 hr 15 mins
Category: Main Course
Calories: 269 per serving
1. For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
2. Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.
3. For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
4. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.

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Frequently Asked Questions

How do you make homemade fried chicken?

Directions Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2 to 3" deep, then preheat until oil reaches 350º. Place chicken on another sheet pan and dry thoroughly with paper towels. In a large, deep bowl, combine flour, garlic powder, paprika, salt, and pepper.

How long to bake buttermilk chicken?

Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes, or until the chicken is cooked through and the crust is golden.

Can buttermilk be used instead of milk in a recipe?

The short answer is no, if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe. Here is why. Buttermilk is an acid, and any recipe that has been created using it is designed to have a specific reaction between the buttermilk (acid) and the leavening agents used (usually baking soda).

Does buttermilk have gluten?

Yes, the plain butter is gluten-free. Butter and margarine are gluten free because they are not made from grain, but not all types of butter are free from gluten. Many varieties are not because they have additives that may contain gluten. How manufacturers process butter will also determine if it is completely gluten free or not.