Buttermilk Fried Chicken With Sweet Cabbage Slaw Recipes

BUTTERMILK FRIED CHICKEN WITH SWEET CABBAGE SLAW

Steps:

• Place chicken in large bowl. Pour buttermilk or milk and yogurt over. Turn chicken to coat and set aside for 30 minutes.
• Meanwhile, place cabbage in large bowl. Pour boiling water over, transfer to a colander and refresh under cold water. Press out as much moisture as possible. Return to bowl.
• Add sugar, at least 1 teaspoon salt, pepper to taste, vinegar, scallions and dill. Toss well. Refrigerate.
• Place flour in a 1-gallon plastic bag. Mix in 1 teaspoon salt and 1 tablespoon pepper. Heat shortening or oil to 375 degrees in a large, deep, heavy sauté pan.
• Place a chicken piece in bag with flour, toss to coat, shake off excess and transfer to a platter. Repeat with as many pieces as will fit in pan. Place coated chicken in pan, skin side down, and fry, turning once, until deep golden brown. Fat should be 325 to 350 degrees during frying. White meat will take 20 to 25 minutes; dark meat, 30 to 35 minutes. Drain on paper towel. Repeat with remaining chicken. Keep warm in 200-degree oven until ready to serve, with slaw.

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.

BUTTERMILK FRIED CHICKEN SANDWICHES WITH SPICY SLAW

Steps:

• In medium bowl, mix mayonnaise, sour cream and Sriracha sauce until well blended. Remove 1/4 cup to small bowl; cover and refrigerate until serving time. Add cabbage and onion to bowl with remaining mayonnaise mixture; toss to coat. Cover and refrigerate.
• Flatten each chicken breast to about 1/2 inch thick. In shallow dish, mix flour, salt, pepper and paprika. Pour buttermilk into another shallow dish. Coat chicken with flour mixture, shaking off excess. Dip into buttermilk, allowing excess to drip back into dish. Coat again in flour mixture, shaking off excess.
• In 10-inch skillet, heat 1/2 inch oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center and coating is golden brown.
• Spread cut sides of buns with reserved mayonnaise mixture. On each bun bottom, place 1 chicken breast; top with spicy slaw. Cover with bun tops.