Buttermilk Fried Chicken With Dill Recipes

BUTTERMILK FRIED CHICKEN

Steps:

• 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.

PICKLE-FRIED CHICKEN

Steps:

• Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
• Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
• Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
• Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

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.

FRIED CHICKEN WITH DILL SALT

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

BUTTERMILK FRIED CHICKEN WITH DILL

Steps:

• Rinse chicken and pat dry; set aside.
• Fill a large frying pan to 1/2 its depth with cooking oil.
• Heat to 325 degrees.
• Combine flour, dill weed, garlic salt and pepper in a medium bowl.
• Fill another bowl with the buttermilk.
• Place chicken, one piece at a time in the buttermilk.
• Shake of excess milk.
• Coat lightly in flour mixture.
• Shake off excess flour.
• Dip again in the butter milk and the flour mixture.
• Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
• Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
• Drain on paper towels.
• Let stand for 5 minutes before serving.

BUTTERMILK FRIED CHICKEN

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.