Buttermilk Pan Fried Chicken Recipes

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CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

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.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

BUTTERMILK PAN FRIED CHICKEN



Buttermilk Pan Fried Chicken image

Old fashioned pan-fried chicken with a buttermilk soak and a crispy seasoned crust.

Provided by Creative Culinary

Categories     Chicken and Turkey

Time 4h25m

Number Of Ingredients 23

Approximately 3 cups buttermilk (or milk with the juice of one lemon)
2 to 3 teaspoons hot pepper sauce (I used Tabasco)
1½ teaspoons salt
3½- to 4- pounds of bone-in chicken pieces (legs and thighs preferably)
1 cups unbleached all-purpose flour
1 cup cornstarch
1½ teaspoons salt
1½ teaspoons black pepper
1 teaspoon white pepper
1 Tablespoon paprika
1 Tablespoon garlic powder
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon dried thyme
2 cups vegetable oil (or approximately ½" in your frying pan)
¼ cup bacon drippings
¼ cup Pan drippings
3 tablespoons seasoned flour
1½ cups milk
1 cup chicken stock
3 tablespoons whipping cream or half-and-half
½ teaspoon black pepper (or more to taste)
Salt to taste

Steps:

  • Mix the buttermilk, hot pepper sauce, and 1 teaspoon of salt in a container that will hold all of the chicken. Add the chicken parts, turning to coat them well. Cover and refrigerate for at least 2 hours and up to 12 hours, turning occasionally.
  • For the flour coating, combine all of the flour, cornstarch, and seasonings in a large brown paper grocery bag or large plastic bag (My dad always used a brown paper bag and some habits die hard. So do I!). Position a wire rack over paper towels for draining the chicken near the cooking area.
  • Heat the oil in a 12-inch to 14-inch cast-iron skillet over medium­ high heat. Add the bacon drippings to the skillet. When the oil reaches 375°F, reduce the heat to medium and begin to prepare the chicken.
  • Pull the chicken pieces, one at a time, out of the buttermilk and let any excess liquid drain back into the bowl. Drop a couple of pieces of chicken into the seasoned flour and shake the closed bag to coat it.
  • Place each piece in the skillet, skin side down. Only fit as many pieces as will fit snugly together in a 12-inch skillet, close but not touching. (For my 5 thighs and 6 legs, I had to do two separate processes to cook all pieces).
  • Adjust the heat as needed to maintain a temperature of about 300°F (adding the chicken to the oil will drop the temperature to this already). Cover the skillet and fry for 15 minutes, resisting the urge to open the skillet. You should hear a constant ongoing bubbling and sizzling.
  • After the allotted time, remove the lid and turn the chicken. Best to use tongs to avoid piercing the crust. Fry uncovered for 13 to 15 additional minutes, until the now crackling crust is a rich golden brown and the meat is cooked through but still juicy.
  • Turn up the heat to medium high and book on both sides for an additional minute to crisp up the crust. Drain the chicken on the rack; skin side up.
  • Check interior temperature; chicken meat should be 165-170 degrees internal temperature to be done.
  • To Prepare the Gravy
  • Pour off the pan drippings through a strainer and leave about ¼ cup of the drippings in the skillet. Return any brown cracklings from the strainer to the skillet and discard the remaining drippings (let cool completely before throwing out).
  • Return the skillet to medium heat. Whisk in the flour and cook for one minute. Add the milk, stock, and cream, whisking as you pour them in. Bring to a boil, then simmer until the gravy is thickened and the raw flour taste is gone, about 3 minutes.
  • Stir the gravy up from the bottom frequently, scraping up the browned bits. Add salt and pepper to taste. Transfer the chicken to a platter and put the gravy into a serving dish. Serve immediately.

Nutrition Facts : ServingSize 1 8, Calories 1883 kcal, Carbohydrate 52 g, Protein 93 g, Fat 144 g, SaturatedFat 20 g, TransFat 3 g, Cholesterol 376 mg, Sodium 2065 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 116 g

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)

Provided by Sam Sifton

Categories     project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
3 to 4 cups buttermilk
3 tablespoons kosher salt, more as needed
2 teaspoons ground black pepper, more as needed
1 1/2 cups all-purpose flour
3 cups peanut oil, lard or a neutral oil like canola, more as needed

Steps:

  • Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
  • Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
  • Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
  • Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
  • Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
  • Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams

CRISPIEST BUTTERMILK FRIED CHICKEN



Crispiest Buttermilk Fried Chicken image

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Provided by Sharon L.

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

cold water to cover
¼ cup kosher salt
8 skinless chicken legs
3 cups all-purpose flour, divided
1 cup buttermilk
1 ¼ tablespoons baking powder
2 teaspoons salt
2 teaspoons cayenne pepper
1 ½ cups canola oil, for frying

Steps:

  • Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
  • Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
  • Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
  • Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
  • Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY



Pan Fried Buttermilk Chicken with Gravy image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, about 4 1/2 pounds
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon dried ground oregano
1 tablespoon dried ground thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
Oil for pan frying
1 cup hot milk
1 large bunch collard greens, about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
  • In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
  • After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
  • Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
  • Yield: 6 to 8 portions

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

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.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 5

1 whole chicken, about 3 pounds, cut into 9 or 10 pieces, back, neck, wing tips and giblets reserved
1 1/2 cups buttermilk
Salt and freshly ground black pepper
2 cups all-purpose flour
3 to 4 cups vegetable shortening for frying

Steps:

  • Place chicken pieces in a gallon size zipper lock plastic bag. Mix buttermilk with 1 tablespoon salt and 1/2 teaspoon pepper. Pour buttermilk mixture over chicken, seal, then refrigerate for at least 2 hours and up to 24 hours.
  • Measure 2 cups flour, 2 teaspoons salt and 1/2 teaspoon pepper into a large doubled brown paper bag; shake to combine. Drop half of chicken pieces into flour mixture and shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces onto a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner.
  • Meanwhile, spoon enough shortening to measure 1/2-inch deep in a 12-inch skillet; heat to 350 degrees. Drop chicken pieces, skin side down, into hot oil, cover (you can use a cookie sheet) and cook for 5 minutes. Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and place on wire rack set over jelly roll pan. Strain hot fat into a heat-safe container.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish

Steps:

  • For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  • With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  • Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  • When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  • Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  • Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • 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.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

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