Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
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I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Chicken Fried Steak Gravy | Homemade Gravy | Gravy | White Gravy | White Gravy Recipe
Get ready for a hearty comfort food classic; a deep-fried chicken fried steak recipe smothered with a homemade gravy. If you are looking for an easy rich and creamy gravy recipe, this ‘from scratch’ white gravy recipe will hit the spot. It is fully packed with flavor and takes a chicken fried steak over the top. Go ahead and try out this homemade southern country white gravy and let us know what you think.
Check out the written recipe at thesauceandgravychannel.com
Ingredients:
Dredging Liquid:
- 1.5 cups or 375ml Milk
- 1 tbsp or 15ml Apple Cider Vinegar
- 1 tbsp 15ml Tabasco Sauce (Hot Sauce)
- 2 Eggs
Dredging Flour Mixture:
- 1.5 cups or 230g Flour
- 1/2 tsp or 5ml Paprika
- 1/2 tsp or 5ml Onion Powder
- 1/2 tsp or 5ml Garlic Powder
- 1/2 tsp or 5ml Black Pepper
- 1/2 tsp or 5ml Salt
Chicken Fried Steak Gravy:
- 4 tbsp or 50g of the Dredging Flour Mixture
- 4 tbsp or 60ml Oil Used to Fry the Chicken Fried Steak
- 3 cups or 750ml Milk
- 1/2 cup or 125ml Heavy Cream
- Black Pepper to Taste
- Salt to Taste
Meat
- Tenderized Cube Steak
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Buttermilk Fried Chicken with Gravy
The secret to tender, juicy chicken is soaking it in rich, creamy buttermilk—the longer the better. Our family-favorite recipe is perfect for Sunday dinners and family picnics, with sweet tea on the side.
Chicken Fried Chicken plus the BEST Homemade Gravy Recipe!
Chicken Fried Chicken Recipe plus the BEST Homemade Gravy! We'll show you how to make this delicious buttermilk crispy chicken fried chicken recipe, plus the best homemade gravy recipe we jokingly call Crack Gravy because it's so addicting, you'll want to put it on everything you eat... It's that good, you're going to absolutely love it!
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▶▶???? PRINT RECIPE
RECIPE:
CHICKEN FRIED CHICKEN with HOMEMADE GRAVY
Ingredients:
3 - 4 Boneless/Skinless Chicken Breasts
(sliced in half horizontally and pounded)
DRY MIX:
2½ Cups All-Purpose Flour
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Paprika
1 Tsp. Garlic Powder
WET MIX:
2 Eggs
1 Cup Whole Buttermilk
Vegetable Oil (for frying)
GRAVY:
8 Tbsp. Oil/Pan Drippings
½ Cup All-Purpose Flour
½ Tsp. Salt
½ Tsp. Pepper
1 12oz. Can Evaporated Milk
2 Tsp. Granulated Chicken Bouillon
(dissolve in ¼ cup of hot water)
1 16oz Bottle of Water
Chicken Fried Chicken- Buttermilk Fried Chicken with Gravy
Chicken Fried Chicken- Buttermilk Fried Chicken with Gravy
We used the freshest local chicken breasts from a sustainable farm.
We soaked our chicken in buttermilk with a seasoning of salt, pepper, garlic powder, hot sauce, nutmeg, cayenne pepper and smoked paprika.
We made our dredging flour with salt, pepper, garlic powder, paprika and cayenne with some dried Italian herbs.
We double dredged our chicken and placed in hot oil.
For our gravy, we used bacon fat, diced onion, flour, whole milk, salt pepper, cayenne, paprika and garlic powder.
We made a roux with the bacon fat and flour.
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The GREATEST Fried Chicken Recipe IN THE WORLD!
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