BUTTERMILK FRIED CHICKEN RECIPE (BEST EVER!)


BUTTERMILK FRIED CHICKEN RECIPE


  • COURSE: MAIN COURSE
  • CUISINE: AMERICAN
  • KEYWORD: BUTTERMILK FRIED CHICKEN, FRIED CHICKEN
  • PREP TIME: 30 MINUTES
  • COOK TIME: 30 MINUTES
  • BRINING: 9 HOURS
  • TOTAL TIME: 1 HOUR
  • SERVINGS: 8
  • CALORIES: 479KCAL
  • AUTHOR: BECKY HARDIN - THE COOKIE ROOKIE
BUTTERMILK FRIED CHICKEN RECIPE is the best buttermilk chicken you will ever sink your teeth into. Fried Chicken can be tricky, but we have broken it down to the PERFECT easy recipe anyone can make. This Fried Chicken Recipe will become the favorite chicken of your life! Buttermilk Fried Chicken is a recipe everyone needs to know how to make. Your family will thank you!


INGREDIENTS

!FOR THE BRINE:
  • 8 cups cold water
  • ½ cup kosher salt
  • 1 lemon grated zest & sliced
  • 6 bay leaves
  • 1 tablespoon black peppercorns
  • ¼ cup Flat Leaf Parsley Italian parsley
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 3 tablespoons honey
  • 1 head garlic skin left on and cloves smashed


!FOR FRYING THE CHICKEN:
  • 10 pieces chicken skin-on and bone-in (whole breast cut in-half)
  • 2 cups all-purpose flour
  • 1½ tablespoons garlic powder
  • 1½ tablespoons onion powder
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 quart buttermilk
  • 10 cups Peanut Oil



INSTRUCTIONS

!FOR THE BRINE:
  1. Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
  2. When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.
  3. After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.

!FOR FRYING THE CHICKEN:
  1. Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.
  2. Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.
  3. Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture. Fry 10-13 minutes until golden brown, and the internal temperature is 175-180 degrees F. (The temperature of the oil will decrease so adjust the heat to keep the oil at 325.) Place only 3-4 chicken pieces in the pot – do NOT overcrowd the pot. The chicken will be cooked in batches. When chicken is cooked through, transfer it (skin-side up) to a cooling rack placed over a baking sheet and sprinkle lightly with coarse salt.
  4. Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170 degrees F. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.
  5. While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs.
  6. Per Thomas Keller (and me), ENJOY the best fried chicken of your life!


NOTES
*NOTE: For best result, if buying a whole fryer chicken, buy one smaller than 4 lbs to ensure the pieces don’t get too brown before cooking through.
NUTRITION
CALORIES: 479KCAL | CARBOHYDRATES: 42G | PROTEIN: 8G | FAT: 31G | SATURATED FAT: 6G |CHOLESTEROL: 13MG | SODIUM: 7494MG | POTASSIUM: 307MG | FIBER: 2G | SUGAR: 12G | VITAMIN A:14.6% | VITAMIN C: 14.7% | CALCIUM: 17.3% | IRON: 13.2%

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