How To make Buttermilk Chicken Fried Cutlets
1 pound chicken breast cutlets
thinly sliced
1 cup buttermilk :
divided
1/4 cup yellow cornmeal
1/4 cup plus 2 teaspoons flour
1/2 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup vegetable oil
3/4 cup chicken broth
Coat chicken in 1/2 cup buttermilk. Dredge cornmeal mixed with 1/4 = cup flour, salt, and pepper. Heat 2 tablespoons oil over medium-high = heat. Add half of chicken and cook, turning once, until cooked = throughout, about 6 minutes total. Repeat with remaining chicken. Remove = chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1 = minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings. = Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy = ladled over chicken.
How To make Buttermilk Chicken Fried Cutlets's Videos
Gordon Ramsay Fried Chicken | Secrets to the Perfect Buttermilk Crisp
Gordon Ramsay's Fried Chicken recipe reveals the unique secrets to achieving the perfect buttermilk crisp. This Recipe highlights the art of creating a crispy, golden exterior while maintaining juicy, flavorful meat. Discover the importance of buttermilk marination, the right blend of spices, and the ideal frying technique to create a chicken that's a cut above the rest. Perfect for a family meal, a friendly get-together, or a special occasion.
Ingredients:
4 chicken thighs
4 chicken drumsticks
2 ¼ cups buttermilk
3 cups soy or corn oil (for frying)
2 3/8 cups plain flour
2 tsp. smoked paprika
½ tsp. garlic powder
2 tsp. cayenne pepper
Sea salt, to taste
Freshly ground black pepper
For Pickled Celery:
½ head of celery, trimmed
3.5 oz. white sugar
3.5 oz. white wine vinegar
5 garlic cloves
1 tbsp mustard seeds
6 black peppercorns
Sea salt, to taste
Directions:
00:00 We make pickled celery since it's a favorite side dish for our fried chicken.
00:28 We cut celery at an angle to enhance its appearance for pickling.
00:41 To pickle, we preserve the food and add a salty, sour taste using sugar, white wine vinegar, and spices in our pickling liquid.
01:07 We incorporate mustard seeds and cloves into the brine for their spicy flavor, which we bring to a boil to intensify.
02:08 Our pickling recipe is versatile for various foods and ensures the pickles remain preserved for a long time.
02:35 We choose dark chicken meat on the bone for our fried chicken to maintain juiciness.
02:50 We marinate the chicken in buttermilk, tenderizing and infusing it with creaminess and tang.
03:17 Our flour coating is well-seasoned with smoked paprika, cayenne pepper, garlic powder, and onion powder for a perfectly crispy exterior.
03:59 This seasoned flour mixture also gives fish a spicy, crispy coating.
04:29 We shallow fry the chicken for 25 to 30 minutes, being mindful to manage the oil temperature.
05:11 We enjoy our buttermilk fried chicken with pickles as an occasional indulgent meal.
Actual Recipe:
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#GordonRamsayFriedChicken #ButtermilkMagic #FriedChickenLovers #ComfortFoodGoals #QuickAndTasty #CrispyCravings #FoodieDelights #SouthernCharm #MustTryRecipe #FoodGasm
THE BEST CRISPY CHICKEN TENDERS | WITH SAUCE
THE BEST CRISPY CHICKEN TENDERS | WITH SAUCE
If you want the Perfect Chicken Tenders Recipe then try this Crispy Chicken Tenders that are so Delicious. Make the Best Chicken Tenders Strips served with Chips & Sauce.
The Most Delicious Chicken Tenders that you will ever try!
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Servings: 4 - 5
►Ingredients
►Chicken Tenders
►Brining Chicken
3 large chicken breasts (1.3kg or 2.8lbs)
1.5 tsp salt
2 tsp cayenne pepper
1/4 cup hot sauce (Tabasco)
►For the Dredge
3 cups (360g) plain flour
2 tsp mustard powder
2 tsp celery
1 tbsp garlic
2 tsp onion
2 tsp white pepper
1 tbsp black pepper
2 tsp paprika
1 tbsp cayenne pepper
2 tsp msg
1 tbsp salt
2 tbsp oregano
►For the Wet Batter
3 large eggs
1 tsp salt
2 cup soda water
2 cups (240g) plain flour
Also, 2 cups flour in another bowl
►For Frying
1 litre oil
►For the Sauce
1/2 cup (150ml) buttermilk
1/2 cup (150ml) mayonnaise (recipe on the channel)
1 garlic clove
2 tbsp hot sauce
1/2 tsp. onion powder
1 tsp. black pepper
1/2 tsp. salt
1 tbsp honey
Some fresh parsley
Serve with coleslaw (recipe on the channel) and fries
ENJOY!!!
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How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
Everybody–and we mean everybody– loves a crispy chicken cutlet. We suggest you add a healthy amount of parmesan and mustard powder to the breading for extra umami flavor.
Recipe:
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How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
Buttermilk Fried Chicken
Buttermilk Fried Chicken
Ingredients:
1/2-1 cup Flour
1/4 cup Cornstarch
The Level Up A Seasoning-
8-10 pieces Chicken (I used drumsticks and thighs)
1-2 cups Buttermilk
Oil for frying
Salt and Pepper to taste
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This Method Changed the Way I Make Fried Chicken
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0:00 - The Mission
0:22 - Tip #1 - Salting in Advance
1:17 - Tip #2 - Flouring and Resting
2:16 - Tip #3 - Don't Only Use Flour
3:20 - Tip #4 - Use High Quality Meat (Butcher Box Ad)
4:25 - Tip #5 - The Secret Ingredient
5:30 - Tip #6 - Create Craggy Bits
6:09 - Tip #7 - Fry at the Proper Temperature
7:33 - How to Get Rid of Used Frying Oil
8:30 - BONUS TIP for Extra Crispy Chicken
Written and Filmed by: Charlie Anderson
Edited by: Charlie Anderson and Van Clements
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Ultra Crispy Parmesan Crusted Chicken
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