How To make Chicken with Buttermilk Gravy

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

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.
Do watch the video to know more about Buttermilk Fried Chicken! Don't forget to Like, Share, Comment, Subscribe and press the BELL ICON for instant updates

#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

Secrets To Awesome Buttermilk Gravy

This is made with buttermilk and is such a good gravy I wanted to share it with all of you. This is the only way I've made gravy since my kids were little because they liked it so much.
I suggest starting off (as I have in this video) with a little buttermilk and increase the amount you add until you reach the taste you like. I hope all of you love this gravy as much as my family! ***The buttermilk should not be more than 1/4 of the total liquid used, the rest will be water****

****Other recipes will be on the end screen****

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Hands That Cook
P.O. Box 44
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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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Buttermilk Chicken Recipe with Curry Leaves

Buttermilk sauce is savoury, creamy, rich with a little spice to enhance its flavours. Cooked with fried chicken, it's a lovely treat with rice. Enjoy! Ingredients & Utensils ↓

Buttermilk Chicken Recipe with Curry Leaves
Ingredients:
400g of chicken, cut to bite-sized:
4 stems of curry leaves:
5 tbsp of gogi tempura flour:
2 tbsp of water
55g of unsalted butter:
2 pieces of red bird eye chillies, cut to small pieces:
1 tbsp of chopped garlic:
1/4 tsp of pepper
1 tsp of tapioca flour
1/2 tsp of sugar
1 tsp of paprika powder:
1/2 tsp of salt
200ml of evaporated milk:


Utensils:
wok:
granite pan:
silicone turner:
ministrainer:

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Country Fried Steak & Buttermilk Gravy

How to fry cubed steak or as it's called in the south, country fried steak so it will be tender and delicious. The gravy is made from buttermilk and is very tasty without a sweet taste, it's somewhat savory but not strong. I've never had anyone who didn't like this gravy. I know you'll love it!


Meat, use cubed round or some type of cubed beef.
2 cups of sr flour seasoned with 1 tsp. salt & 2 tsp. pepper
In another bowl beat 2 eggs and 3 tblsp. water together.
Put meat in flour first, then in egg mixture & then back into flour. Shake off excess flour.
Heat electric skillet to 375 or a skillet on stove to medium/medium high heat. Add about 4 tblsp. oil and 4 tblsp. butter. When it's heated add the steak but do not crowd the pan. Cook them fast...about 3 or 4 minutes per side or when they get brown turn them over till brown on both sides (they're done!) Remove them from pan.
Estimate to have about 4 tblsp of oil and butter mixture left in your skillet, if its not enough, add to make 4 tblsp. With the heat on medium, add 4 or 5 tblsp. of the sr flour and stir around with a spatula till the flour is mixed in and there are no lumps. Using a large measuring cup, add 1/4 cup buttermilk and 2 cups water and stir together. Pour into the pan and mix in. Let it bubble and stir some until it thickens. Check for seasoning after it has reached your desired thickness. Serve over the cubed steak and
ENJOY!!!