Buttermilk Chicken Fried Steak with Cream Gravy
Buttermilk Chicken Fried Steak Full Recipe and Directions:
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Buttermilk Chicken Fried Steak - Fork tender Top Sirloin Steak enveloped in a crispy, crunchy, well seasoned breading, hot from the fryer, and covered with a rich and decadent Cream Gravy. Buttermilk Chicken Fried Steak with Cream Gravy is what is on the menu for dinner this weekend.
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Buttermilk Fried Chicken Recipe | Yummy Ph
Elevate everyday fried chicken by marinating it in buttermilk and dredging it in an extra flavorful breading.
Don't have buttermilk? Add a dash of vinegar to fresh milk!
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Buttermilk Fried Chicken w Mushroom Gravy
Full Recipe Here ????
INGREDEINTS
FOR THE BUTTERMILK FRIED CHICKEN:
2 pounds (907. g) chicken breasts , (approximately) cut in half lengthwise
3/4 cup (180 g) buttermilk , for soaking
1 cup (125 g) flour
2 teaspoons (10 ml) paprika
2 teaspoons (10 ml) kosher salt , or to taste
1 teaspoon (5 ml) fresh cracked black pepper
1/2 teaspoon (2.5 ml) dried thyme leaves or oregano
1/2 teaspoon (2.5 ml) garlic powder
1/4 teaspoon (1.25 ml) cayenne
2 tablespoons (30 ml) buttermilk , for the batter
Oil for frying
FOR THE MUSHROOM GRAVY:
3/4 cup (57 g) butter , divided
16 ounces (454 g) mushrooms , sliced
2 cloves (2 cloves) garlic , minced
1/2 cup (42 g) flour
3 cups (940 g) broth (beef, chicken or vegetable)
Kosher salt to taste
black pepper to taste
???? Print Full Recipe Here ????
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MALAYSIAN BUTTERMILK CHICKEN | Sherson Lian
How to: Malaysian Crispy Buttermilk Chicken ????
Another Malaysian favorite for sure. The golden brown crispy fried chicken pieces tossed in a buttery, aromatic, and sweet milky sauce with a hint of heat definitely make this dish a best-seller in many local restaurants. It goes perfectly with a hot bowl of rice.
You guys have to try this recipe out if you haven’t and let me know in the comments your thoughts on it!
#ButtermilkChicken #MalaysianDish #SweetandSpicy #friedchicken
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[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Azim Yazid
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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.
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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