BUTTERMILK FRIED CHICKEN PIONEER WOMAN RECIPES

Name: Buttermilk Fried Chicken
Prep time: 8 h 10 min
Cook time: 35 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 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

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

Ingredients

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 MARINATED DEEP-FRIED CHICKEN THIGHS RECIPE ...

Buttermilk Marinated Deep-Fried Chicken Thighs Recipe ... image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

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