BUTTERMILK FRIED CHICKEN RECIPES

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BUTTERMILK FRIED CHICKEN RECIPE - FOOD NETWORK



Buttermilk Fried Chicken Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 45 minutes

Prep Time 8 hours 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

One 3-pound fryer chicken, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
Salt and pepper
3 cups solid vegetable shortening

Steps:

  • Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

BUTTERMILK FRIED CHICKEN RECIPE - BBC GOOD FOOD



Buttermilk fried chicken recipe - BBC Good Food image

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

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

10 chicken pieces (about 1¼kg/2lb 12oz), on the bone, skin on (use a mixture of thighs and drumsticks)
300ml buttermilk (see tips to make your own)
1 large egg
1-2 litres groundnut oil
grilled corn on the cob, to serve (optional)
skinny fries, to serve (optional)
coleslaw, to serve (optional)
zest 2 lemons
1 tsp chopped thyme
1 tsp paprika
1 tsp onion salt
1 tsp garlic granules
1 tsp flaky sea salt
225g plain flour
2 ½ tbsp cornflour
2 ¼ tsp garlic granules
2 ¼ tsp salt
2 ¼ tsp chilli powder

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, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 36 grams protein, SodiumContent 2.6 milligram of sodium

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