HOW LONG TO SOAK CHICKEN IN BUTTERMILK RECIPES
CHEF JOHN'S BUTTERMILK FRIED CHICKEN RECIPE | ALLRECIPES
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Chicken Fried Chicken Recipes
Total Time 6 hours 45 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 Servings
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, CarbohydrateContent 55.7 g, CholesterolContent 179 mg, FatContent 85 g, FiberContent 2.5 g, ProteinContent 66 g, SaturatedFatContent 15.6 g, SodiumContent 1443.2 mg, SugarContent 6.3 g
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN RECIPE | ALLRECIPES
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Chicken Fried Chicken Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 480 calories, CarbohydrateContent 29.4 g, CholesterolContent 77.1 mg, FatContent 26.7 g, FiberContent 1.1 g, ProteinContent 29.2 g, SaturatedFatContent 5.5 g, SodiumContent 650.4 mg, SugarContent 3.6 g
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