How To make Buttermilk Cider Chicken
BILLS20086:
8 Chicken breast halves;
- boneless, skinless 1 c Buttermilk
1 tb Butter
1 Granny Smith apple; core,
- cut in 8 wedges 1 Red Delicious Apple; core,
- cut in 8 wedges 1 c Apple cider
1 c Chicken broth
1 c Whipping cream
Flour Salt & pepper to taste 2 tb Vegetable oil
2 tb Fresh chives; chopped
3/4 c Pecans; coarsely chop, toast
Place chicken in single layer in glass baking dish. Pour buttermilk over. Turn chicken to coat. Cover; chill overnight. Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes. Transfer apples to bowl. Add cider to same skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separetely and refrigerate.) Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Add apples to same skillet and reheat over medium heat. Divide among plates. Add sauce to same skillet and reheat. Stir in chives. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans. -----
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SENPAI'S FRIED CHICKEN:
BRINE:
1 whole chicken (cut into 10 pieces)
4c butter milk
1 whole lemon (juiced but use the whole thing)
6tbs ap flour
3tbs garlic powder
3tbs onion powdwr
3tbs paprika
2tbs cayenne pepper
1.5tbs black pepper
2tbs MAGIC
1.25tbs ginger
1/4c fresh rosemary
CHICKEN DREDGE:
2.5c all purpose flour
1c corn starch
1tbs MAGIC
MAGIC SEASONING
1/2c salt
2tbs sugar
2tbs MSG
- brine chicken overnight (16+ hours)
- drain off a little of the batter then go straight into the dredge, pressing it in
- fry at 300 for 5-7 minutes
- rest for at least 30 minutes
- then fry again at 300 for 3-4 minutes
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Buttermilk Chicken & Turkey Brine Marinade
Buttermilk Brine For Chicken & Turkey
I heart this buttermilk brine SO FREAKIN MUCH!!! If you have never brined whole chicken or turkey before then trust me, you will want to start.
A brine is simply a mixture of ingredients that you soak your meat in prior to cooking. There are dry brines and wet brines. I like wet brines better. Brines can add flavor to the meat depending on what spices you add, but most importantly it makes the meat super juicy and tender.
Many people brine their whole poultry using salted water or broth (since it's cheaper) but I always prefer good ol buttermilk. (It's only like $3-$4 a gallon and so worth it IMO) Apple juice is also a very popular liquid to brine in. I think buttermilk makes the absolute best brine for chicken and turkey. Not only does it add richness to the meat but it naturally tenderizes it to fall-off-the-bone perfection.
So here is one of my all time favorite brines to use on Thanksgiving turkeys. It creates a bird that is ridiculously moist and juicy and has a subtle seasoned taste that doesn't overpower the natural taste of the meat which means it pairs up great with just about any gravy or dressing.
Don't let the hot sauce in this brine recipe scare you. Your bird WON'T come out tasting anything like hot sauce.
I always make gravy to go along with my turkey but honestly, you really don't need it. Yes, it makes poultry THAT moist! Just PLEASE don't overcook your bird!!!!! When I first made this brine and cooked my turkey, I went to grab off the leg and the only thing I was left holding was the bone LOL. All the meat had slide right off! And the breast, omg talk about JUICY!
I hope that you enjoy this brine just as much as I do!
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World's Best Buttermilk Fried Chicken Recipe
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BUTTERMILK FRIED CHICKEN
How To Make Buttermilk Fried Chicken
Clean your chicken
Sit your chicken pieces in a big bowl. Add 2 tbs of Salt, 2 tbs of Apple Cider Vinegar, and cover the chicken with water and allow the chicken to soak in the Salt/water/vinegar solution for 30 mins - 1 hr. Afterwards, rinse your chicken well
Seasoning the chicken
Season your chicken with 1 tsp Seasoning Salt, 1 tsp Adobo Season, 1/2 tsp Onion Powder, 1/2 tsp Black Pepper, 1 tsp Oregano Season, 1/2 tsp Cayenne Pepper, and 1/4 Paprika season
Marinate In Buttermilk
In a big bowl add 3 cups of buttermilk. Add 2 tbs of Parsley Flakes, 1 tbs of Minced Garlic, and 7-10 squirts of Hot sauce. Stir in well. Place seasoned chicken in the buttermilk and cover with a top. Let the chicken soak in the buttermilk mix for 8 to 12 hrs
Coating
Sit your buttermilk chicken on a plate and let the excess buttermilk drain off the chicken. Season 1 cup of flour with 1/2 tsp of seasoning salt and 1/2 tsp of onion powder. Coat the chicken with flour, shake off excess flour and allow the flour-coated chicken to sit for 20 minutes
Deep Frying
Meanwhile, preheat your oil. Place lots of oil in a big pot and place over medium heat. Allow the heat to heat up for 5 minutes.
Add your flour-coated chicken pieces to the hot oil and deep fry the buttermilk chicken until it floats to the top (It floating to the top indicates that it's done) or for 15 minutes
Enjoy
FATIMA SYDOW'S CHICKEN AHKNI
This is how I make my chicken ahkni. It's easy, quick and such a filling meal.
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Air Fryer BUTTERMILK FRIED CHICKEN BREASTS | LOW-CARB & KETO
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Written recipe:
Ingredients:
-2 pounds — boneless, skinless chicken breasts (cut into cutlets) –or– 3 pounds — bone-in chicken pieces
-3 cups– Almond flour / Coconut flour / Whey Protein
-1/4 cup– Spicy brown mustard
-1 Tbsp– dried basil
-1 Tbsp– dried parsley
-2 Tbsp– Sugar Free Maple Syrup
-1 teaspoon– black pepper
-1 teaspoon– cayenne pepper
-2 Tbsp–Salt
-1 cup– Heavy Whipping Cream
-1 Tbsp– Organic Apple Cider Vinegar
Instructions:
BUTTERMILK:
1. In a small bowl combine the apple cider vinegar and the heavy whipping cream.
2. Allow them to get to know each other for approximately 10 minutes.
3. Stir and set aside.
CHICKEN:
1. In a large bowl combine the following: buttermilk, mustard, basil, parsley, maple syrup, 1 teaspoon of salt and black pepper. Stir until well combined.
2. Add chicken breasts and make sure coated on all sides.
3. Refrigerate for at least 4 hours or, better yet, overnight. (Before cooking, allow chicken to come to room temperature.)
4. In another bowl combine the following: almond flour, cayenne pepper and 2 tablespoons of salt. 5. Stir until well combined and set aside.
6. Dip the chicken cutlets into the dry mixture until all sides are well coated and transfer to a deep dish.
7. Allow these to sit for 10 minutes and then dip into the dry mixture again.
8. Now you are ready to cook!
9. Transfer these to your Air Fryer. Cook for 15 minutes on 400*F.
10. Turn them and cook for another 7-10 minutes on 400*F.
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