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. -----
How To make Buttermilk Cider Chicken 's Videos
How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
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How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
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Buttermilk Smoked Chicken & White BBQ Sauce by Keith Lorren
Spice King Keith Lorren prepares a Buttermilk Marinated Smoked Chicken with a Creamy White BBQ Sauce.
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- Filmed & Edited by:
Gabriela Sobrino
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The Best Buttermilk Chili Cider Glaze Chicken Sandwich, Cole Slaw #food #foodie #ytshorts #short
Hello Everyone,
This is my version of a fried chicken sandwich. The creaminess from the coleslaw paired with the vinegary glaze crispy chicken was so delicious. ENJOY!!
BBQ Sauce Glaze:
Chili sauce
Spicy brown Mustard
Apple cider vinegar
BBQ spice seasoning
BBQ Seasoning
1 tsp paprika
1 tsp smoked paprika.
1 tsp chili powder
1 tsp oregano
1 tsp granulated garlic
1 tsp granulated onion
½ tsp cumin
½ tsp coriander
½ tsp pepper
½ tsp salt
Fried chicken:
Chicken Thighs
BBQ seasoning (see recipe)
Buttermilk
Flour
Cole slaw:
Red cabbage
Green Cabbage
Carrot
Red onion
Green Onion
Parsley
Dressing:
White onion
Yellow mustard
Apple cider vinegar
Sugar or honey
Celery salt
Mayonnaise
pepper
salt
Brioche Bun
Shredded iceberg lettuce
Refer to video for instructions and measurements.
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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Music by Kevin MacLeod
How to Make Juicy BBQ Chicken
Still getting used to this Traeger. What should I grill next!? #shorts
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Buttermilk Brined Turkey in 5 Easy Steps
Make sure your turkey is tender, juicy and full of flavour this year with our 5 easy steps for Buttermilk Brined Turkey.
Watch the video or check out the recipe here: