Buttermilk Fried Chicken Recipe - Best Fried Chicken - How To Make Buttermilk Fried Chicken - Varun
Learn how to make Buttermilk Fried Chicken Recipe at home with Chef Varun on Get Curried.
Everybody loves fried chicken! We’re talking crispy, juicy, flavorful chicken. Whether you’re using drumsticks, wings, or breast, we got chicken covered with this buttermilk coating full of crunchy ripples that you’re just dying to sink your teeth in. That first bite is what gets you and keeps you wanting more!
This is the BEST EVER Buttermilk Fried Chicken recipe! Super juicy and tender on the inside yet crispy on the outside and bursting with flavor when paired with Emami Healthy & Tasty Rice Bran Oil! Perfect for lunch or dinner and served with a side salad.
Watch our video to learn how to make Buttermilk Fried Chicken at home, and don't forget to share your feedback in the comments section below.
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#Buttermilkfriedchicken#FriedChicken#EmamiHealthyAndTasty#GetCurried
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Ingredients:
For Dry Marinate
3 Chicken Breasts
Salt
1/2 tsp Red Chilli Powder
1/2 tsp Cumin Powder
For Batter
1/2 cup Curd
1 Egg
Black Pepper
For Frying & crumbing
Emami Healthy & Tasty Rice Bran Oil
1 tbsp Refined Flour
1 cup Breadcrumbs
Method: Let's start with dry marinate the chicken for which have Chicken Breasts in the bowl then add Salt, Red Chilli Powder, Cumin Powder.
Next, mix it together properly and keep it aside. Now let's make the batter for which add Curd, Egg, Black Pepper, mix it together and add Marinated Chicken mix it again. Now let the chicken marinate in the refrigerator for 30 minutes.
After 30 minutes let's fry the Chicken for which heat up the Oil in the Pan, and now crumb the chicken for which add Refined Flour, next add breadcrumbs in the plate.
Now add the Chicken into the Breadcrumbs (as shown in the video).
Next, keep the chicken strips in the fridge for 15 minutes.
Finally, after 15minutes fry the chicken strips and your Butter Milk Fried Chicken is ready to serve.
Serve: 3 People
Host: Varun Inamdar
Copyrights: REPL
Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
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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How To Make The Creamiest Butter Chicken
Move over takeout! Kanchan is here to teach you how to make rich and creamy Butter Chicken at home. Butter Chicken or Murgh Makhani, is believed to originate from a restaurant trying to use up leftover tandoori chicken. The butter and cream ensures the chicken doesn’t try out and the aromatic spices keep you coming back for more. Watch for her favorite recipe of this classic Northern Indian dish.
Recipe:
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Credits:
MUSIC
Shine Above_Main
Licensed via Warner Chappell Production Music Inc.
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VIDEO
Pita Bread, Arabian Bread, Syrian Bread, Arab Khubz, Indian Flat Bread in Tandoor
imagefactory/Getty Images
Putting on chicken skewers into a tandoori in Delhi, India
Imazins/Getty Images
Roasted Tandoori chicken in a tandoor in Delhi, India
Imazins/Getty Images
Malaysia Buttermilk Chicken
The Malaysian Butttermilk Chicken is unlike what you may think, Indian Butter Chicken, or Buttermilk Fried chicken. This is quintessentially, a chicken dish popular in Malaysia and Singapore. The crispy fried chicken and a silky creamy butter sauce with a hint of spicy that makes this dish. You may think you need buttermilk for this BUT, there is NO buttermilk in the recipe.
INGREDIENTS (for 4)
500 g Chicken breast
1 tbsp Curry powder
1 tsp Maggi seasoning sauce or soy sauce
1/2 tsp salt
1/4 tsp white pepper
1 egg
Enough cooking oil (for frying)
Batter
1/2 cup corn flour
1/2 cup rice flour
Buttermilk Sauce
40 g salted butter
3 cloves garlic, minced
3 sprigs curry leaves
2 fresh chili padi (bird's eye chili)
1 1/2 cup evaporated milk (up to 2 cups)
2 tbsp condensed milk or honey
salt and pepper (to season)
2 tbsp water (optional)
For full recipe with detailed instructions head on over to my blog :
#malaysianrecipe #asianrecipe #cookathome #sweecooks
HOW TO MAKE SPICY BUTTERMILK CHICKEN | EASY SPICY BUTTERMILK CHICKEN RECIPE
Ingredients:
1. Fried Chicken
- chicken breast
- 3 tbs flour
- 1 tsp corn flour
- 1 tsp curry powder
- 1 egg
- whitepepper
- blackpepper
- salt
2. Buttermilk
- 2 tbs butter
- chopped garlic
- chilli
- curry leaves
- 1 can evaporated milk
- powder chicken stock
- blackpepper
#howmakebuttemilkchicken
#buttermilkchickenrecipe