World's Best Buttermilk Fried Chicken Recipe
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BUTTERMILK FRIED CHICKEN
How To Make Buttermilk Fried Chicken
Clean your chicken
Sit your chicken pieces in a big bowl. Add 2 tbs of Salt, 2 tbs of Apple Cider Vinegar, and cover the chicken with water and allow the chicken to soak in the Salt/water/vinegar solution for 30 mins - 1 hr. Afterwards, rinse your chicken well
Seasoning the chicken
Season your chicken with 1 tsp Seasoning Salt, 1 tsp Adobo Season, 1/2 tsp Onion Powder, 1/2 tsp Black Pepper, 1 tsp Oregano Season, 1/2 tsp Cayenne Pepper, and 1/4 Paprika season
Marinate In Buttermilk
In a big bowl add 3 cups of buttermilk. Add 2 tbs of Parsley Flakes, 1 tbs of Minced Garlic, and 7-10 squirts of Hot sauce. Stir in well. Place seasoned chicken in the buttermilk and cover with a top. Let the chicken soak in the buttermilk mix for 8 to 12 hrs
Coating
Sit your buttermilk chicken on a plate and let the excess buttermilk drain off the chicken. Season 1 cup of flour with 1/2 tsp of seasoning salt and 1/2 tsp of onion powder. Coat the chicken with flour, shake off excess flour and allow the flour-coated chicken to sit for 20 minutes
Deep Frying
Meanwhile, preheat your oil. Place lots of oil in a big pot and place over medium heat. Allow the heat to heat up for 5 minutes.
Add your flour-coated chicken pieces to the hot oil and deep fry the buttermilk chicken until it floats to the top (It floating to the top indicates that it's done) or for 15 minutes
Enjoy
Buttermilk Fried Chicken with Sweet Pickled Celery | Gordon Ramsay
Gordon Ramsay's very own version of fried chicken - a street food feast for the whole family, with a little help from young Jack. A real treat, but perhaps not for every night of the week!
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Buttermilk Fried Chicken Recipe
Hi Guys, today I’ll show you how to make Crispy Buttermilk Fried Chicken. It’s a simple recipe and I’ll put all the ingredients and measurements in the description below.
Link to Cast Iron Pan:
Link to Rack:
Link to Baking Sheet:
Link to Splatter Screen:
Mix a 4 lb cut up chicken with 1 tsp salt, ½ tsp black pepper, ½ tsp cayenne pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp dried thyme. Mix this well, add ½ cup buttermilk, mix well and marinate for three hours. In my bowl, I have 1.5 cups of all purpose flour. I’m adding 1.5 tsps of salt, ½ tsp paprika and ½ tsp garlic powder. Give it a mix. Here’s our marinated chicken. You want to make sure the chicken is not cold, it should be closer to room temperature. So take your chicken out of the fridge for the last 30 minutes of marination.
Dip each piece of chicken into the flour mixture and put it on a plate. Press the flour on the chicken really well. It should be coated completely with the flour. Shake off the excess and put it on a plate. If you have a baking tray, set the pieces on that instead so you don’t have to use up a few plates.
Get tongs or a slotted spatula ready. A baking sheet with a wire rack so we can transfer the chicken from the pan. I also like to use a splatter screen to avoid extra grease all over my stove. This one has two feet so you can set it down on a counter without the grease touching your counter. Pretty clever. Heat up a heavy pot and pour oil in, no more than half full. I’m using vegetable oil. This cast iron pan is perfect for frying.
Let the oil heat to 350 degrees Fahrenheit. It should take about 7 minutes on medium heat. You can of course use a thermometer if you have one. I test the oil by putting a ball of my flour mixture in if it floats slowly like this, the oil is ready. The ball is golden brown. If it’s darker in color, then your oil is too hot and you can turn the heat down slightly. I’ll put the thighs in and a leg. Don’t overcrowd the pan. Put the splatter screen on. The thighs and breasts will take 18 to 20 minutes to cook. The legs and wings should take 12 to 15 minutes. I’ll turn the chicken over after 9 minutes. The leg I’ll take out a few minutes before the thighs are done. Now the thighs are done. Next I’ll cook the breasts. Turn them over after 8 or 9 minutes. The breasts are done. Now I’ll cook the wings and the last leg. Let’s cut into a leg. The skin is very crispy and the meat is extremely juicy. If you’re not using a thermometer for the oil, you do have to be careful and watch the meat. One batch may be darker in color than the next. My first batch was a little darker in color, I turned the heat down to medium low for the next two batches and got a more golden colored skin. You will have to adjust the heat depending on the color.
I hope you try this crispy buttermilk fried chicken. Let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)
Buttermilk Fried Chicken Sandwich | The Golden Balance
#shorts
Honoring National Fried Chicken Sandwich Day ????
4 chicken thighs
1.5 cups buttermilk
1/4 cup hot sauce
Spices:
1 tsp chipotle chili powder, garlic, onion, paprika
2 tsp salt
Dry batter:
1 cup flour
1 cup potato / corn starch
Spices:
1 tsp chipotle chili powder, garlic, onion, paprika
2 tsp salt
Spicy Yum Yum:
1 cup mayo
1/4 cup hot sauce
2 Tbsp vinegar
1 Tbsp chipotle chili powder
4 brioche buns
2 dill pickles
MY SECRET SOUTHERN FRIED CHICKEN RECIPE | Crispy, Crunchy, Peppery | TheRecipeConnoisseur
SOUTHERN FRIED CHICKEN
crunchy•spicy•delicious
Southern fried chicken is made to be fiery, peppery with the ultimate crunch and that’s exactly what this recipe is!
Honestly in my humble opinion, this the best southern fried chicken - can I say that about my own recipe? ????
Your key ingredients in this are the 2 parts starch to 1 part flour so you get a super crunchy coating!
This tastes amazing in a simple burger with a delicious light spicy mayo.
INGREDIENTS:
-Chicken breast/thigh, flattened,
-2 parts corn starch (potato starch also works),
-1 part flour,
-milk,
Seasoning for wet and dry ingredients:
-paprika,
-cayenne pepper,
-garlic powder/granules,
-white pepper,
-black peppers,
-salt,
Hope you love this recipe and if you give it a go, I’d love to know and see a pic !
Tag someone below that loves southern fried chicken.
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Here's How to Make Easy Buttermilk Fried Chicken Burger AND Crispy Sliders
Time to whip up some deliciously crispy and juicy burgers for the family - we got this!
In today’s recipe, I’m going to take you through how to make incredible buttermilk fried chicken burgers with a spicy sauce (mummy and daddy size) AND some sliders with a burger sauce for the kids… or mates that prefer a slider during game time.
Now, if you don’t have time or patience to make the burger buns, I won’t be offended.
Let’s cook!
Ingredients
Dough
- 100ml milk
- 100ml water
- 9g yeast
- 360g bread flour
- 1 tsp sea salt
- 1 tbsp sugar
- 2 whole eggs (one for egg wash)
- 1 egg yolk
- 3 tbsp vegetable oil
Chicken marinade
- 6 chicken thighs
- 400ml buttermilk
- 1 tbsp salt + for the dredge
- 1/2 tbsp smoked paprika + + for the dredge
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/2 tbsp msg
Chicken dredge
- 260g flour
- 1/2 tbsp salt
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/4 tbsp msg
Burger extras
- Iceberg lettuce
- Pickles
Chipotle mayo
- Chipotle peppers in adobo sauce (use one or more chillies)
- 100ml mayonnaise
Burger sauce
- 100ml mayonnaise
- 50ml Ketchup
- 30ml American mustard
- 20ml Pickle juice
Method
Dough
1. Warm your milk and water until it’s lukewarm and then mix in your yeast and set aside.
2. In a stand mixer with the hook attachment, add all other ingredients and turn mixer on to medium and pour in your warm milk mixture.
3. Mix until the dough is smooth and coming away from the bowl, this should take 9-10 minutes.
4. In a bowl greased with olive oil, place the dough and cover it with a tea towel, and set aside to proof until it doubles in size. This will take 1-2 hours depending on how warm your room is.
5. Once it’s doubled in size, remove the dough from the bowl and knead it for 20-30 seconds.
6. Divide it into 120g for burgers or 80g for sliders. I managed to get 4 burgers and 3 sliders from my dough.
7. On a baking sheet, spray with oil, line with paper and spray with more oil, place your rolled buns making sure you spread them out evenly. Cover this with another tray. Leave them until they double in size, this should take 1-2 hours.
8. Whisk together 1 egg and a dash of milk. With a pastry brush lightly brush the buns and place in a 190**°**C oven for 15 minutes.
Chicken marinade
1. Mix the salt, paprika, garlic powder, white pepper and msg together for your seasoning.
2. Take your chicken thighs and butterfly the thick end. Season both sides.
3. Place your chicken in a bowl and cover them with buttermilk. Leave to marinate for a minimum of two hours, overnight is better.
Chipotle mayo
1. Dice up as many chillies from the tin as you would like (I used one) and mix it with the mayo.
**Burger sauce**
1. Add all of the ingredients together and mix.
Fried Chicken
1. For the dredge, mix the flour, salt, paprika, garlic powder, white pepper and msg together.
2. Spoon in 4 tbsp of buttermilk from the chicken marinade and mix.
3. Coat your marinaded chicken in the flour mix.
4. Fry your chicken in oil at 180**°**C for 10-14 minutes until golden brown and cooked through. Drain it over a wire rack or paper towel.
Assemble your burger
1. Slice you bun in half and butter on both sides. Toast it in a pan over a medium heat.
2. Add your desired sauce to each bun, then add your lettuce, chicken and pickles.
3. All that’s left is for you to eat your homemade fried chicken burger!