How To make Buttermilk Cider Chicken
BILLS20086:
8 Chicken breast halves;
- boneless, skinless 1 c Buttermilk
1 tb Butter
1 Granny Smith apple; core,
- cut in 8 wedges 1 Red Delicious Apple; core,
- cut in 8 wedges 1 c Apple cider
1 c Chicken broth
1 c Whipping cream
Flour Salt & pepper to taste 2 tb Vegetable oil
2 tb Fresh chives; chopped
3/4 c Pecans; coarsely chop, toast
Place chicken in single layer in glass baking dish. Pour buttermilk over. Turn chicken to coat. Cover; chill overnight. Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes. Transfer apples to bowl. Add cider to same skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separetely and refrigerate.) Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Add apples to same skillet and reheat over medium heat. Divide among plates. Add sauce to same skillet and reheat. Stir in chives. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans. -----
How To make Buttermilk Cider Chicken 's Videos
Buttermilk Marinated Chicken | Guy Turland
Guy presents one of the yummiest chicken dishes ever! His secret: Homemade Chimichurri sauce!
Subscribe to Guy:
INGREDIENTS
1 whole chicken
Marinade:
1L buttermilk
2 garlic, minced
1 jalapeño, minced
3 limes, rind
2 thyme
2 rosemary
1 Tbsp sea salt
1 Tbsp black pepper
2 Tbsp olive oil
Chimichurri:
1 cup (firmly packed) Chopped Parsley
1 cup (firmly packed) Chopped Cilantro
½ cup (firmly packed) Chopped Oregano
1 clove Chopped Garlic
1 ½ tbs Red wine vin
Small pinch dried chilli
200ml extra virgin olive oil
1 Tbsp balsamic vinegar
1 lemon rind
Salt & pepper
RECIPE
In a mixing bowl mix all ingredients and marinate chicken for at least 12 hours.
Preheat BBQ or griddle to high to medium heat.
Drizzle with some oil then carefully place marinated chicken skin side down on the Griddle.
Cook chicken on each side for 25 minutes turning constantly till chicken is cook through.
Then rest for at least 10 minutes before eating. In the meantime, make your chimichurri.
For chimichurri combine herbs, garlic, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl.
___
Follow us! We don't bite...unless you're made of food ;)
Subscribe to Tastemade |
Snapchat Discover |
Facebook |
Instagram |
More daily programming |
Watch us behind the scenes at Snapchat | @tastemade
Crispy Buttermilk Fried Chicken
Delicious Buttermilk Fried Chicken!!! For a list of ingredients, visit:
Cilantro Lime Rice:
Follow My Virgo Kitchen on:
Facebook:
Instagram: @MyVirgoKitchen
Twitter: @MyVirgoKitchen
Be sure to subscribe and thanks for watching!!
Air Fryer BUTTERMILK FRIED CHICKEN BREASTS | LOW-CARB & KETO
Thank you for watching, from my heart to yours.
Please share this video with 5 people you know.
Written recipe:
Ingredients:
-2 pounds — boneless, skinless chicken breasts (cut into cutlets) –or– 3 pounds — bone-in chicken pieces
-3 cups– Almond flour / Coconut flour / Whey Protein
-1/4 cup– Spicy brown mustard
-1 Tbsp– dried basil
-1 Tbsp– dried parsley
-2 Tbsp– Sugar Free Maple Syrup
-1 teaspoon– black pepper
-1 teaspoon– cayenne pepper
-2 Tbsp–Salt
-1 cup– Heavy Whipping Cream
-1 Tbsp– Organic Apple Cider Vinegar
Instructions:
BUTTERMILK:
1. In a small bowl combine the apple cider vinegar and the heavy whipping cream.
2. Allow them to get to know each other for approximately 10 minutes.
3. Stir and set aside.
CHICKEN:
1. In a large bowl combine the following: buttermilk, mustard, basil, parsley, maple syrup, 1 teaspoon of salt and black pepper. Stir until well combined.
2. Add chicken breasts and make sure coated on all sides.
3. Refrigerate for at least 4 hours or, better yet, overnight. (Before cooking, allow chicken to come to room temperature.)
4. In another bowl combine the following: almond flour, cayenne pepper and 2 tablespoons of salt. 5. Stir until well combined and set aside.
6. Dip the chicken cutlets into the dry mixture until all sides are well coated and transfer to a deep dish.
7. Allow these to sit for 10 minutes and then dip into the dry mixture again.
8. Now you are ready to cook!
9. Transfer these to your Air Fryer. Cook for 15 minutes on 400*F.
10. Turn them and cook for another 7-10 minutes on 400*F.
Please help support our channel by......
Check out our Store on AMAZON:
((As an Amazon Associate I earn from qualifying purchases
#ad #CommissionsEarned ))
More MERCH: Enter Code KETO2019 to get 20% off
Link to merch:
You could donate: paypal.me/KETOSONIALEE
Subscribe & hit the notification button to be alerted when I post new yummy recipes AND live streams!
Like us on Facebook /KetoWithlee
Follow us on: Instagram @keto_with_lee AND Twitter @ketowithlee
World's Best Buttermilk Fried Chicken Recipe
To Donate to PhillyboyJay
Cash App: $PhillyJCook
PayPal: phillyboyjay87@gmail.com
Follow Me On Social Media
Facebook:
Twitter:
Instagram:
Pinterest:
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
How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
???? WANT TO LEARN TO MAKE PIZZA? CHECK OUT MY PIZZA DOUGH MASTERY WORKSHOP!
???? EQUIPMENT USED IN THIS VIDEO
All-Clad 12 Stainless Steel Pan:
Lodge Cast Iron Pan:
???? MY OTHER FAVORITE GEAR
???? Baking Steel Pro (Get 10% Off Using the Code CHARLIE10):
???? Field Company Cast Iron Pan:
???? Everything Else:
???? My Favorite Cooking Books:
???? My Video Equipment:
OTHER LINKS
???? My Website:
???? My Instagram Page:
RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
► PRINT RECIPE:
RECIPE COOKED ON:
SUBSCRIBE for NEW RECIPES every Tuesday + Friday:
WATCH OUR FAVORITES NOW! ►
________________________________________________
*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GEAR:
_________________________________________________
*** FOLLOW US ***
FACEBOOK:
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
07:24 Like and subscribe