BUTTERMILK FRIED CHICKEN RECIPE | BBC GOOD FOOD
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
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
AMAZING BUTTERMILK AIR FRIED CHICKEN RECIPE | ALLRECIPES
Take your fried chicken to a healthier level with this buttermilk air fried chicken. I used boneless, skinless chicken thighs, so if you use bone-in the cook time will be different.
Provided by thedailygourmet
Categories Fried Chicken
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine buttermilk and hot sauce in a shallow dish; mix to combine.
- Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
- Beat egg in a shallow bowl.
- Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
- Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
- Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
- Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.
Nutrition Facts : Calories 334.9 calories, CarbohydrateContent 27.4 g, CholesterolContent 113.8 mg, FatContent 13.6 g, FiberContent 0.7 g, ProteinContent 24.3 g, SaturatedFatContent 4 g, SodiumContent 1549.8 mg, SugarContent 5 g
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Total Time 10 minutes
Category main-dish
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Calories 190 per serving
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