Blog 4 Buttermilk Fried Chicken Skip to main content

Buttermilk Fried Chicken

Ingredients

  • 3.3lb / 1.5kg Chicken divided (see notes)
  • 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes)

Wet Mix
  • 2 cups / 500ml Buttermilk
  • 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt


Dry Mix
  • 2.5 cups / 375g Plain Flour
  • 1 tbsp Paprika
  • 2 tsp each: Oregano, Baking Powder
  • 1.5 tsp Salt, plus extra to sprinkle at the end
  • 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper
  • 1/2 tsp Black Pepper


Instructions:
  1. In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp.
  2. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Place on a tray and repeat with the remaining chicken.
  3. Heat up enough oil to comfortable cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you're good to go. You want the oil to be approx 175c/350f (it will drop when the chickens in, that's okay). A medium heat should obtain this.
  4. In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6-8mins on each side or until deep golden and white through the centre. (see notes).  If you’re not confident deep frying just test with one piece first. Place each piece on a wire rack when finished and sprinkle with salt to draw out the last bit of moisture. The chicken should be piping hot with the juices running clear.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmes...
Post a Comment
Read more

Cheesy Chicken Potato Bake

Cheesy Chicken Potato Bake Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins Cheesy Chicken Potato Bake, a fabulous dinner idea that everybody gets to enjoy. Big on flavours, with a subtle garlic kick, this hearty casserole ticks all the boxes when it comes to an easy family meal. # dinnerrecipeschickenbakedpotatoes Course : Main Course Cuisine : International Keyword : dinner casserole recipes Servings : 3 people Calories : 583 kcal Author : Daniela Anderson Ingredients 4 medium potatoes 2 chicken breasts 2 tbsp olive oil 2 tsp paprika 2 tsp garlic granules 1/4 tsp salt 1/8 tsp black pepper 1 cup grated cheddar cheese 2 tbsp chopped parsley Metric - US Customary Instructions Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat. Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes. Cut the chicke...
Post a Comment
Read more

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more