Buttermilk brine fried chicken recipe is another amazing recipe you would love to give a try. This recipe isn’t “hard” or “difficult” the way people tag it to be. This article is going to expose your mind to its simplicity.
Buttermilk brine fried chicken recipes
Prep time : 25mins
Cook time : 30mins
Total time : 6hrs 55mins
Yields : 6 servings
Suicine : American
Required ingredients :
(1) 2 cups of buttermilk
(2) 1/2 teaspoon Of white pepper
(3) 1/4 teaspoon of cayenne pepper
(4) 1/4 teaspoon of dried rosemary
(5) 1/4 teaspoon of dried oregano
(6) 1/4 teaspoon of dried sage
(7) 1/4 teaspoon of ground thyme
(8) 1 (3 1/2) pound of chicken, cut into 8 pieces
(9) 1 teaspoon of black pepper
(10) 1 teaspoon of paprika
(11) 1 teaspoon of salt
Ingredients required for the seasoned flour :
(1) 1/2 teaspoon of paprika
(2) 1/2 teaspoon of cayenne pepper
(3) 1/2 teaspoon of garlic powder
(4) 1/2 teaspoon of white pepper
(5) 1/2 teaspoon of onion powder
(6) 2 1/2 quarts of peanut oil for frying
(7) 1 teaspoon of salt
(8) 2 cups of flour
Steps by steps instruction:
(1) Make sure the oil is 350 degrees fahrenheit
(2) Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat
(3) Stir in buttermilk until chicken is coated
(4) Refrigerate for 6 hours
(5) Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish
(6) Remove chicken from the buttermilk and dredge each piece in the seasoned flour
(7) Shake off any excess and transfer to a plate.
(8) Heat peanut oil in a large Dutch oven to 350 degrees fahrenheit
(9) Add all the chicken to the pan and cook for 10 minutes
(10) Turn chicken pieces and cook for another 10-15 minutes
(11) Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet
(12) Let sit for 10 minutes before serving.
Note : this recipe is best served at room temperature.
Buttermilk fried chicken tenders
Description :
This is one of my favorite recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Prep time : 20mins
Cook time : 20mins
Total time : 40mins
Yileds : 4 servings
Cuisine : American
Required ingredients for the marinade :
(1) 1/4 teaspoon of paprika
(2) 2 pounds of chicken tenderloins
(3) 1 cup of buttermilk
(4) 1 1/2 teaspoons of salt
(5) 1/4 teaspoon of cayenne pepper
(6) 1/4 teaspoon of garlic powder
Required ingredients for the breading :
(1) 1 1/2 teaspoons of baking powder
(2) 3/4 teaspoon of paprika
(3) 3 tablespoons of buttermilk
(4) 1 heaping teaspoon of salt
(5) 3/4 teaspoon of black pepper
(6) 3/4 teaspoon of garlic powder
(7) 1 1/2 cups of all purpose flour
Required ingredients for cooking :
(1) 3-4 cups of vegetable oil
Steps by steps instruction:
(1) In a large sealable, combine the chicken tenders with the remaining marinade ingredients
(2) Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning
(3) Place in a bowl (in case of leakage)
(4) refrigerate for at least 4 hours or up to 24 hours.
Steps on how to make the breading :
(1) In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika
(2) Whisk until well blended,
(3) Add the buttermilk
(4) Stir with a fork until the mixture is evenly clumpy.
(5) Line a baking sheet with aluminum foil for easy cleanup
(6) Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture
(7) Be sure to press the chicken firmly into the breading so clumps adhere to the meat.
(8) use one hand to remove the wet tenders from the bag and the other to toss in the breading
(9) Set breaded tenders on the prepared baking sheet.
Steps on how to fry the chicken :
(1) Line another baking sheet with a few layers of paper towels and set next to the stove
(2) Add oil to a large, high-sided pot until the level reaches about 3/4 inch
(3) Heat over medium-high heat until oil is shimmering (about 350 degree fahrenheit)
(4) If a cube of bread sizzles when you drop it in, it’s ready
(5) Using tongs, place several chicken tenders in the hot oil without crowding the pan
(6) Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more
(7) Set the cooked tenders on the paper towel lined baking sheet to drain
(8) Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat)
(9) ready to serve.
Note : this recipe is best served hot.
Buttermilk fried chicken wings
Description :
These juicy, crispy, crunchy, chicken wings are coated not once, but twice, in rich buttermilk and flavourful house rub and then deep fried to golden perfection.I bet you can’t wait to get started.
Prep time : 15mins
Cook time : 8mins
Total time : 23mins
Yields : 6 servings
Suicine : American
Required ingredients for marinade :
(1) Canadian free-range chicken wings
(2) 2 cups buttermilk
(3) 1 tablespoon of butchie’s house rub, or preferred chicken rub seasoning
Required ingredients for making the butchie house rub :
(1) ½ teaspoon of cumin
(2) ¼ cup of brown sugar
(3) 1 teaspoon of kosher salt and black pepper
(4) 1 teaspoon of cayenne
(5) 2 teaspoon of garlic powder
(6) 2 teaspoon of onion powder
(7) 2 teaspoon of paprika
Ingredients for making the dredge and egg wash :
(1) 2 whole eggs
(2) 2 cups of buttermilk
(3) 3cups of all purpose flour
(4) 1tablespoon of butchie’s house rub, or preferred chicken rub seasoning
Ingredients for breading and cooking :
(1) ½ cup of canola or vegetable oil for deep frying
Steps by steps instruction:
(1) Prepare the marinade in a deep container
(2) Add the 2 cups of (500mL) of buttermilk and house rub, mix well.
(3) Add the 4 (2 kg) of raw chicken wings
(4) Cover and place in the fridge and marinade for 8 hours maximum, 3 hours minimum
(5) Remove wings from the marinade and dry well using paper towel
(6) Set aside then discard marinade.
How to prepare your butchie house rub and dredge :
(1) Prepare your the house rub by mixing all dry spices and sugar together
(2) Mix well
(3) Prepare the dredge by mixing the all-purpose flour and house rub together
How to prepare your egg wash, breading and cooking :
(1) Prepare the egg wash by whisking 2 whole eggs with the buttermilk
(2) We start the breading process by adding seasoning each wing with butchie’s house rub and dipping them first into the seasoned flour dredge, then dipping each wing into the buttermilk eggs wash, and then back into the flour
(3) Deep fry the chicken wings at 325 degree fahrenheit for 8-9 minutes until golden brown and fully cooked inside.
(4) Season with sea salt.
(5) ready to serve.
Note : it is best served hot.
How to cook chicken soaked in buttermilk
Description :
Fried chicken is one of my biggest weaknesses, so naturally I’ve been perfecting this lighter version for sometime .I have managed to achieve the same crispy golden texture you get from frying from my oven. And yeah it’s skinnier, easier, quicker and there’s no greasy mess to clean up. Make sure you soak the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that’s moist and juicy
Prep time : 30mins
Cook time : 20mins
Total time : 50mins
Yields : 6 servings
Suicine : American
Required ingredients for the marinade :
(1) 2 pounds of chicken breast (cut into strips (or use tenders)
(2) 1/2 lemon (juice only)
(3) 1 cup of buttermilk
(4) 1/2 teaspoon of sea salt
(5) 1/2 teaspoon of ground paprika (I used smoked, but regular is fine)
(6) 1/4 teaspoon of garlic powder
(7) 1/4 teaspoon of onion powder
(8) Freshly ground black pepper
Required ingredients for the dry coating :
(1) 1 1/4 cups of white flour
(2) 4 tablespoon of bread crumbs (panko or regular both work)
(3) 1/2 teaspoon of baking powder
(4) 1/2 tablespoon of salt (use less if your salt is strong)
(5) 2-3 teaspoons of garlic powder
(6) 1 teaspoon of ground paprika
(7) 1 teaspoon of onion powder
(8) 1/2 teaspoon of ground black pepper
Required ingredients for the pan & wet coating :
(1) 1/3 cup of butter
(2) 2/3 cup of buttermilk
(3) 2 large eggs
Steps by steps instruction:
How to marinate :
(1) Whisk together all ingredients for the marinade (except for the chicken) in a large bowl
(2) Add the chicken pieces, making sure they’re all well coated
(3) Make sure you cover and place in the fridge for one hour up to overnight. In case you run out of time short, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes
(4) Let it sit in the fridge for 10 minutes before using
How to prepare the pan and oven:
(1) Preheat the oven to 410 degree fahrenheit
(2) While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up
How to make your dry & wet coating :
(1) Place all ingredients for the dry coating in a large bowl
(2) Mix well
(3) To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well (wet coating)
(4) Coat the chicken pieces by shaking off any excess marinade
(5) Dredge the chicken through the flour mix, shaking off any excess
(6) Dip in the egg mix, making sure the chicken is evenly covered
(7) Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess
(8) Carefully remove the hot pan from the oven, using oven gloves
(9) Melt the butter on it, then place the chicken pieces on top without overcrowding the pan
(10) Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are)
(11) Finish by broiling for a few minutes, until golden and crispy
(12) The chicken will feel soft right as it comes out of the oven
(13) Let it sit for 2 minutes before serving, it will crisp up. Don’t let it sit for a long period of time before you eat it, or it will start turning soggy.
Note : it is best served hot.
Buttermilk chicken burger
Description :
This is an amazing desert you will really wish to have a super bite. It’s very rich and easy to prepare, less time consuming, etc.
Prep time : 15mins
Cook time : 30mins
Total time : 45mins
Yields : 4 servings
Suicine : American
Required ingredients :
(1) Shoestring fries, to serve
(2) 4 dill pickles, thinly sliced
(3) 1 baby cos lettuce, leaves separated
(4) 4 brioche rolls, split
(5) Vegetable oil or canola oil, for deep frying
(6) Juice and zest of 1 lime
(7) 1 1/2 cups of plain flour
(8) 1 teaspoon of Cajun seasoning
(9) 1 tablespoon of ground black pepper
(10) 1/2 teaspoon of sea salt
(11) 1 cup of (250ml) buttermilk
(12) 2 eggs, lightly beaten
(13) 1 small carrot, coarsely grated
(14) 1/3 cup of whole egg mayonnaise
(15) 1 teaspoon of tabasco sauce
(16) 1/2 small red onion, thinly sliced
(17) 1 long green chilli, seeded, thinly sliced
(18) 1/4 red cabbage, finely shredded
(19) 1/4 green cabbage, finely shredded
(20) 1 garlic clove, crushed
(21) 2 x 300g Lilydale chicken breasts, halved horizontally
