Buttermilk Fried Chicken Recipe : Fried Chicken Recipes for Picnics | Pocket Change Gourmet
Buttermilk Fried Chicken Recipe Cover and marinate for at least an hour and up to a day. Bring to a boil over medium heat; Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess.
Add remaining water if needed. Bring to a boil over medium heat; Cover and marinate for at least an hour and up to a day. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken. Cook and stir for 2 minutes or until thickened. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Cover and refrigerate, 1 hour.
Fry chicken a few pieces at a time so oil doesn't cool down.
Drain chicken in a colander to remove excess buttermilk. Fry chicken a few pieces at a time so oil doesn't cool down. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken. Cook and stir for 2 minutes or until thickened. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. With a rolling pin or a meat mallet, pound the chicken. Drain on paper towels and keep warm.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Cover and marinate for at least an hour and up to a day. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Stir in buttermilk until chicken is coated. Cover and refrigerate, 1 hour. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight. Remove chicken from the buttermilk and dredge each piece in the seasoned flour.
Cover and refrigerate, 1 hour. Repeat with the rest of the chicken. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Season with salt and pepper. Drain on paper towels and keep warm. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag.
Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
Cover and refrigerate, 1 hour. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Marinate in the refrigerator for 2 to 8 hours. Drain all but 1/4 cup drippings from skillet; Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Drain on paper towels and keep warm. Toss the chicken, buttermilk and 1 teaspoon salt in a bowl.
With a rolling pin or a meat mallet, pound the chicken. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Add remaining water if needed. Drain all but 1/4 cup drippings from skillet; Fry chicken a few pieces at a time so oil doesn't cool down. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Buttermilk Fried Chicken Recipe : Fried Chicken Recipes for Picnics | Pocket Change Gourmet. Cook and stir for 2 minutes or until thickened. Add remaining water if needed. With a rolling pin or a meat mallet, pound the chicken. Season with salt and pepper. Drain on paper towels and keep warm.
Buttermilk Fried Chicken Recipe : Fried Chicken Recipes for Picnics | Pocket Change Gourmet
Buttermilk Fried Chicken Recipe Stir in buttermilk until chicken is coated. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
Season with salt and pepper. Add remaining water if needed. Cover and marinate for at least an hour and up to a day. Drain all but 1/4 cup drippings from skillet; Stir in flour until blended. Stir in buttermilk until chicken is coated. Turn chicken to brown evenly and remove when golden and cooked through. Marinate in the refrigerator for 2 to 8 hours.
Marinate in the refrigerator for 2 to 8 hours. Bring to a boil over medium heat; Fry chicken a few pieces at a time so oil doesn't cool down. Repeat with the rest of the chicken. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper. Cover and refrigerate, 1 hour.
- Total Time: PT23M
- Servings: 12
- Cuisine: Australian
- Category: Appetizer Recipes
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Nutrition Information: Serving: 1 serving, Calories: 409 kcal, Carbohydrates: 17 g, Protein: 4.3 g, Sugar: 0.4 g, Sodium: 994 mg, Cholesterol: 0 mg, Fiber: 1 mg, Fat: 15 g