Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
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Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
SOUL FOOD THE RIGHT WAY! Buttermilk Fried Chicken | Mac & Cheese | Candied Yams Recipe
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Learn to make soul food from a real Southerner! We are making buttermilk fried chicken, mac & cheese, candied yams, and green beans today for a full southern meal. I already showed you all how to make the buttermilk cornbread in another recipe. Please let me know in the comments if you enjoy me making a full meal for you guys or if you prefer 1 recipe per video. Enjoy!
Buttermilk Cornbread from scratch :
Jiffy Cornbread:
Oxtail Stew Recipe:
Salmon Cakes:
Fried chicken
2.5 lb chicken wings
1 tsp chicken boullion
1 tsp season salt *use to taste like salt
thyme
sage
1 tsp salt free cajun seasoning
1 tsp maggie seasoning (optional)
1/2 tsp ginger powder, black pepper, rosemary
flour
potato or cornstarch
buttermilk
Mac and cheese
1/2 stick butter
1- 2 tbsp flour
1 can evaporated milk
1 1/2 cup heavy cream
1/2 cup chicken broth
garlic powder
black pepper
cajun seasoning
8 oz colby jack cheese
8 oz cheedar cheese + more for the top of the mac
paprika
Yams
4 medium yams
4 tbsp salted butter
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup brown sugar ( use 3/4- 1 cup for sweeter yams)
1 tsp vanilla extract
Green Beans
drained canned green beans
chicken boullion
cajun seasoning
onion
garlic
**Please use all seasoning to taste**
Chapters
0:00-0:09 Intro
0:10-0:45 cleaning chicken
0:46- 2:24 marinating chicken
2:25- 4:03 candied yams
4:04-6:57 mac and cheese
6:58- 10:13 frying chicken
10:14- 10:45 green beans
10:46 -10:51 finishing candied yams
10:52- 11:50 plating food
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323 E Chapel Hill St. Unit 891
Durham,NC 27701
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
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!
The Best Smothered Fried Buttermilk Chicken & Gravy Recipe
In this video recipe I show you from start to finish how to make the best smothered fried buttermilk chicken and gravy! A budget meal that is easy and comforting. Coated buttermilk chicken fried and then smothered in a rich seasoned onion gravy. Oh My! Enjoy.
Old Fashion Smothered Fried Buttermilk Chicken & Gravy
INGREDIENTS:
2-3 pounds chicken thighs
1 large sliced onion - about 2 cups
1 clove minced garlic
3-4 cups chicken broth
salt and pepper
1/4 cup oil
MARINADE:
4 cups buttermilk
1 tbsp. black pepper
1 tbsp. adobo
1 tbsp. garlic powder
1 tbsp. onion powder
2-3 tbsp. sriracha sauce
COATING:
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning
1 tsp. celery seed
Marinade chicken in seasoned buttermilk for at
least 4 hrs.
Dredge chicken into seasoned flour and shake off
excess.
In a large skillet on medium add oil to coat bottom
of pan. Add chicken and brown on both sides for 2-3
minutes and remove from pan.
Add sliced onions to pan with drippings and bits.
Stir for 2-3 minutes until all bits are loose from the
pan.
Add minced garlic and stir for 30 seconds and then
add 2 tbsp of leftover seasoned flour. Stir and cook
for 1 minute until flour absorbed.
Slowly add in chicken broth, stir and bring to simmer.
Add chicken back into the pan and flip/baste with gravy
every 10 minutes.
Cook for 30-40 minutes until done.
Remove from heat and let rest for 10 minutes before
serving.
Can serve with egg noodles, mashed potatoes, rice,
pasta, biscuits or waffles.
Enjoy.
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Country Buttermilk Fried Chicken Tenders With Country Gravy
Country Buttermilk Fried Chicken Tenders With Country Gravy