BUTTERMILK FRIED CHICKEN
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
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
- 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, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
BUTTERMILK FRIED CHICKEN
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 cups buttermilk
- Vegetable oil, for frying
- 1 cup self-rising flour
- 1/2 teaspoon sweet paprika
- Freshly ground pepper
- 1/4 teaspoon garlic powder
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
- Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
WW SOUTHERN-STYLE FRIED CHICKEN
This WW recipe is a healthier version on fried chicken because it is oven fried. It is 4 pts per serving.
Provided by tinyTigger
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 6
- 1/3 cup flour, all-purpose
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 ounces buttermilk
- 1/2 cup corn flake crumbs
- 1 lb boneless skinless chicken breast, uncooked
- Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
- Combine flour, salt and cayenne pepper together in a bowl. In 2 separate bowls, place the buttermilk and corn flakes crumbs .
- Evenly coat each side of the chicken breast halves in the flour mixture. Next, dip the chicken into the buttermilk and then corn flakes crumbs.
- Place the coated chicken breasts in the baking dish from step 1. Bake about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
Nutrition Facts : Calories 184.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 66.7, Sodium 267.1, Carbohydrate 12.1, Fiber 0.4, Sugar 1.4, Protein 28.2
Top Asked Questions
How do you make fried chicken with buttermilk?After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked. Read the full recipe after the video. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Does Southern Fried Chicken use buttermilk as a marinade?Whoever told you that southern fried chicken doesn't use buttermilk as a marinade is WRONG or is trying to mislead you or just makes bland chicken. Chicken + flour + oil = something any average person in America does, and simply doesn't taste very good.
How to cook chicken tenderloin with buttermilk?Directions. 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.
Is there such a thing as Southern Fried Chicken?Although I’ve shared a recipe for southern fried chicken a few years ago ( I still think it’s better than Popeye’s y’all!), I actually have another southern fried chicken recipe that I use as well. A lot of traditional southern fried chicken recipes, are actually buttermilk fried chicken recipes.
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- 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.
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