BUTTERMILK FRIED CHICKEN | HOW TO MAKE BUTTERMILK & HOT SAUCE SOUTHERN FRIED CHICKEN VIDEO RECIPE
BUTTERMILK FRIED CHICKEN | HOW TO MAKE BUTTERMILK AND HOT SAUCE FRIED SOUTHERN STYLE CHICKEN VIDEO RECIPE / VEL DOGGS KITCHEN 2022
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---------YOU NEED-----------
8-10 PIECES OF CUT UP CHICKEN
1 CUP OF BUTTERMILK
1/4 CUP OF FRANKS HOT SAUCE
LET MARINATE FOR 6-24 HRS. IN THE FRIDGE
FLOUR SEASONING
2 CUPS OF ALL PURPOSE BREADER
1 TSP. OF GRANULATED ONION
1 TBSP. OF GARLIC SALT
1 TBSP. OF ITALIAN SEASONING
1 TBSP. OF LEMON PEPPER
1/4 TSP. OF WHITE PEPPER
1 TSP. OF GRANULATED GARLIC
1 TSP. OS OLD BAY SEASONING
1-2 TSP. OF BLACK PEPPER
1 TSP. OF POULTRY SEASONING
48 oz. OF PEANUT OIL OR VEGETABLE OIL
COOKED FOR 10 -13 MIN. OR UNTIL
CHICKEN FLOAT TO TOP OF OIL
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#BUTTERMILKFRIEDCHICKEN
#SOUTHERNSTYLEFRIEDCHICKEN
#HOWTOMAKEBUTTERMILKFRIEDCHICKEN
#RECIPEFORFRIEDCHICKEN
#HOTSAUCEFRIEDCHICKEN
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#DEEPFRIEDCHICKENRECIPE
#BUTTERMILKCHICKENRECIPE
#YOUTUBECOOKINGVIDEO
#COOKINGTUTORIAL
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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****
My address is:
Hands That Cook
P.O. Box 44
Choc, Al. 36254
Here's How to Make Easy Buttermilk Fried Chicken Burger AND Crispy Sliders
Time to whip up some deliciously crispy and juicy burgers for the family - we got this!
In today’s recipe, I’m going to take you through how to make incredible buttermilk fried chicken burgers with a spicy sauce (mummy and daddy size) AND some sliders with a burger sauce for the kids… or mates that prefer a slider during game time.
Now, if you don’t have time or patience to make the burger buns, I won’t be offended.
Let’s cook!
Ingredients
Dough
- 100ml milk
- 100ml water
- 9g yeast
- 360g bread flour
- 1 tsp sea salt
- 1 tbsp sugar
- 2 whole eggs (one for egg wash)
- 1 egg yolk
- 3 tbsp vegetable oil
Chicken marinade
- 6 chicken thighs
- 400ml buttermilk
- 1 tbsp salt + for the dredge
- 1/2 tbsp smoked paprika + + for the dredge
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/2 tbsp msg
Chicken dredge
- 260g flour
- 1/2 tbsp salt
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp white pepper
- 1/4 tbsp msg
Burger extras
- Iceberg lettuce
- Pickles
Chipotle mayo
- Chipotle peppers in adobo sauce (use one or more chillies)
- 100ml mayonnaise
Burger sauce
- 100ml mayonnaise
- 50ml Ketchup
- 30ml American mustard
- 20ml Pickle juice
Method
Dough
1. Warm your milk and water until it’s lukewarm and then mix in your yeast and set aside.
2. In a stand mixer with the hook attachment, add all other ingredients and turn mixer on to medium and pour in your warm milk mixture.
3. Mix until the dough is smooth and coming away from the bowl, this should take 9-10 minutes.
4. In a bowl greased with olive oil, place the dough and cover it with a tea towel, and set aside to proof until it doubles in size. This will take 1-2 hours depending on how warm your room is.
5. Once it’s doubled in size, remove the dough from the bowl and knead it for 20-30 seconds.
6. Divide it into 120g for burgers or 80g for sliders. I managed to get 4 burgers and 3 sliders from my dough.
7. On a baking sheet, spray with oil, line with paper and spray with more oil, place your rolled buns making sure you spread them out evenly. Cover this with another tray. Leave them until they double in size, this should take 1-2 hours.
8. Whisk together 1 egg and a dash of milk. With a pastry brush lightly brush the buns and place in a 190**°**C oven for 15 minutes.
Chicken marinade
1. Mix the salt, paprika, garlic powder, white pepper and msg together for your seasoning.
2. Take your chicken thighs and butterfly the thick end. Season both sides.
3. Place your chicken in a bowl and cover them with buttermilk. Leave to marinate for a minimum of two hours, overnight is better.
Chipotle mayo
1. Dice up as many chillies from the tin as you would like (I used one) and mix it with the mayo.
**Burger sauce**
1. Add all of the ingredients together and mix.
Fried Chicken
1. For the dredge, mix the flour, salt, paprika, garlic powder, white pepper and msg together.
2. Spoon in 4 tbsp of buttermilk from the chicken marinade and mix.
3. Coat your marinaded chicken in the flour mix.
4. Fry your chicken in oil at 180**°**C for 10-14 minutes until golden brown and cooked through. Drain it over a wire rack or paper towel.
Assemble your burger
1. Slice you bun in half and butter on both sides. Toast it in a pan over a medium heat.
2. Add your desired sauce to each bun, then add your lettuce, chicken and pickles.
3. All that’s left is for you to eat your homemade fried chicken burger!
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
SOUL FOOD THE RIGHT WAY! Buttermilk Fried Chicken | Mac & Cheese | Candied Yams Recipe
Buy my e-book :
Learn to make soul food from a real Southerner! We are making buttermilk fried chicken, mac & cheese, candied yams, and green beans today for a full southern meal. I already showed you all how to make the buttermilk cornbread in another recipe. Please let me know in the comments if you enjoy me making a full meal for you guys or if you prefer 1 recipe per video. Enjoy!
Buttermilk Cornbread from scratch :
Jiffy Cornbread:
Oxtail Stew Recipe:
Salmon Cakes:
Fried chicken
2.5 lb chicken wings
1 tsp chicken boullion
1 tsp season salt *use to taste like salt
thyme
sage
1 tsp salt free cajun seasoning
1 tsp maggie seasoning (optional)
1/2 tsp ginger powder, black pepper, rosemary
flour
potato or cornstarch
buttermilk
Mac and cheese
1/2 stick butter
1- 2 tbsp flour
1 can evaporated milk
1 1/2 cup heavy cream
1/2 cup chicken broth
garlic powder
black pepper
cajun seasoning
8 oz colby jack cheese
8 oz cheedar cheese + more for the top of the mac
paprika
Yams
4 medium yams
4 tbsp salted butter
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup brown sugar ( use 3/4- 1 cup for sweeter yams)
1 tsp vanilla extract
Green Beans
drained canned green beans
chicken boullion
cajun seasoning
onion
garlic
**Please use all seasoning to taste**
Chapters
0:00-0:09 Intro
0:10-0:45 cleaning chicken
0:46- 2:24 marinating chicken
2:25- 4:03 candied yams
4:04-6:57 mac and cheese
6:58- 10:13 frying chicken
10:14- 10:45 green beans
10:46 -10:51 finishing candied yams
10:52- 11:50 plating food
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Durham, NC 27702
Street Addressing
323 E Chapel Hill St. Unit 891
Durham,NC 27701
The Best Air Fryer Buttermilk Fried Chicken (Super Crispy and Tender!)
???? Learn how to make the BEST buttermilk fried chicken in the air fryer in under 45 minutes. Super crispy on the outside and tender and juicy, this air fried chicken is loaded with spices and tastes 1000x better than frying in oil and is so much healthier too! ????
✅ FULL RECIPE + MACROS HERE:
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Ingredients
For the marinade:
2 lb. bone-in skin-on chicken pieces mix of cuts
1 cup buttermilk *
¼ cup hot sauce
1 teaspoon EACH paprika garlic powder, black pepper, salt
For the breading:
1 cup flour
½ cup corn starch or replace with more flour
1 teaspoon EACH paprika garlic powder, onion powder, salt, pepper
Oil for spraying chicken Canola, Peanut, Vegetable, or olive oil
Instructions
Combine buttermilk, hot sauce, and spices for the marinade in a large bowl. Add chicken and mix to combine. Cover and marinate up to 24 hours or use right away.
Pre-heat air-fryer to 375F.
In a medium shallow bowl, whisk the flour, cornstarch, and spices for breading. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to a Pre-heated air fryer in a single layer without overlapping. You may need to work in batches if needed.
Generously spray chicken with oil. Set the Air-fryer to 30 minutes and start. After 15 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10 minutes or until chicken is golden and the internal temperature reaches 165°. Repeat with the remaining chicken as needed.