BUTTERMILK CHICKEN RECIPE RECIPES

AIR FRYER BUTTERMILK FRIED CHICKEN RECIPE | ALLRECIPES

Air Fryer Buttermilk Fried Chicken Recipe | Allrecipes image

Fried chicken without the fry thanks to the air fryer!

Provided by Soup Loving Nicole

Categories Chicken Thighs

Total Time 4 hours 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 ½ pounds boneless, skinless chicken thighs
2 cups buttermilk
1 cup all-purpose flour
1 tablespoon seasoned salt
½ tablespoon ground black pepper
1 cup panko bread crumbs
1 serving cooking spray

Steps:

Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
Preheat an air fryer to 380 degrees F (190 degrees C).
Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

Nutrition Facts : Calories 334.6 calories, CarbohydrateContent 33.2 g, CholesterolContent 67.1 mg, FatContent 12.8 g, FiberContent 0.8 g, ProteinContent 24.5 g, SaturatedFatContent 3.8 g, SodiumContent 687.2 mg, SugarContent 4 g

BUTTERMILK BAKED CHICKEN RECIPE | THE NEELYS | FOOD NET…

Buttermilk Baked Chicken Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 13 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

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