It wasn't spicy at all! this link is to an external site that may or may not meet accessibility guidelines. I drained the chicken in a colander and patted it dry then breaded it in the flour. A milk marinade will create a creamy taste and make the chicken juicier. I find wrapping it in foil at the start of baking and then … From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I grabbed each tenderloin and tossed them one at a time in the flour mixture before letting them "set" on a cookie sheet sprinkled with more flour. Usually, when you add a few pieces of raw chicken to the oil, your oil temp cools slightly and takes a few minutes to get back up to the ideal heat. I used two 16oz. I flipped the fingers when the edges were opaque and the bottoms were deep golden brown. I questioned, and came back with a strong rebuttal that buttermilk was the superior choice of marinade pre-frying. Fried Chicken Milk Marinated Recipes 1,175,525 Recipes. Replace the milk with evaporated milk if you prefer. Marinade that bird In a large mixing bowl, whisk buttermilk, salt, and spices until combined. The nutrition data for this recipe also includes the full amount of the marinade ingredients. (It easily took less than 4 minutes per side.) According to On Cooking: A Textbook of Culinary Fundamentals published by Prentice Hall, (often used in culinary school curriculums), the procedure for pan-fried chicken is to dip your chicken in buttermilk and then dredge the chicken in seasoned flour. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Shake to mix thoroughly. To make the spice mix, combine all the ingredients. pepper. Add comma separated list of ingredients to include in recipe. I posed the question to Chef “JJ” Joseph Johnson, James Beard nominee, on Twitter and he replied, “I am [a] brine guy.” In my search for a definitive answer, I found that there was a split vote. I have started using Canola oil which really seems to handle high temps without smoking. So let’s talk fried chicken. Drain on paper towels. Grandma's Sunday Fried Chicken and Gravy Crisco. To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Heat the shortening or … I made this for a BBQ and everyone loved it! Either way, I'm hooked! Pour the milk over the chicken pieces, covering them completely. This ensures the chicken is juicy and can help the flour stick better. They fried up quickly - the first tenders out of the pan were still warm by the end of the third batch. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. That sparked my quest to find out what the best way to prep chicken before frying actually is. Skip. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. In the breading mixture I added 1 tsp. Cover the bowl or seal the container or bag and let the chicken soak in the refrigerator for 60 minutes to overnight. You saved Southern-Style Buttermilk Fried Chicken to your. I will definitely make this again but with a bit more spice in the flour. These were INCREDIBLE. Personally, I’ve only had one, not-so-good, experience with brine that yielded an overly salty and rubbery textured chicken-fried chicken. Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water); and usually, a brine also contains sugar, spices, and herbs for more flavor. To understand both sides, let’s take a look at what buttermilk and salt water actually do to chicken. Oh my, I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. The buttermilk marinade is terrific and is such a comfort food. The more surface area you have, the crunchier the crust and the more flavorful the bird. Pour 3 cups (710 ml) of buttermilk into a large bowl or baking dish. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I personally would have preferred a bit more spice in the batter and will correct that next time. each paprika, salt, and white pepper. Add comma separated list of ingredients to exclude from recipe. Get the full story! A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water); and usually, a brine also contains sugar, spices, and herbs for more flavor. salt. It was wonderful! paprika, 1 tsp. I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. To fry I only used about a cup of Spectrum palm oil shortening (it is non-hydrogenated) in a hefty saute pan over medium high heat. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition With that in mind, I asked home cooks, bloggers, professional chefs, and Time Inc. Food Studios staff about their preferences regarding soaking chicken in either buttermilk vs. a saltwater brine. This was excellent !! One commenter noted that she prefers using a saltwater mixture because she (like a few others who responded) is lactose intolerant. Put the chicken piece in the hot oil. Cook in the hot oil 20-25 minutes, depending on the pieces that you are frying, turning every 4-5 minutes. However this is not a recipe that can be done quickly, but the wait is WELL worth it! I found that if I leave the chicken out after coating for about 30 minutes or so the batter clings MUCH better and you don't lose any in the oil which causes burnt crumbs and shortens the oil's life. These fried chicken breasts take just minutes of hands-on prep time, and they fry up crispy and delicious. Thomas Keller recipe fried chicken. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This search takes into account your taste preferences. followed recipe to exact except dijon mustard but only cause i didnt have any on hand but overall taste was still delish...family loved it also...will be making this again thanks for the yummy recipe. Cut chicken into 10 pieces (2 wings, 2 thighs, 2 legs and two breast halves cut in half again) and place in a gallon zip lock bag. This recipe makes use of buttermilk which, in my opinion, does a great job in tenderizing the chicken and keeping its juices. Add 2 tablespoons (36 g) of the kosher salt, 1 tablespoon (7 g) of the … Italian and Cajun seasonings complement chicken, as does a simple mixture of lemon pepper, rosemary and sage. Bake chicken for 15 minutes at 400 degrees. Amount is based on available nutrient data. It mat be pretty and brown on the outside but........use your imagination !!! The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. MyRecipes may receive compensation for some links to products and services on this website. In a deep skillet, heat 1 inch of oil to 350°. It is truly your preference, so go find your chicken-fried bliss. Pour mixture into ziplock bag, close it tight, and shake it around so the buttermilk gets all up in the chicken pieces. Another person commented saying, “Brine is Bible.” One comment even suggested to do both: Brine in salt water overnight, rinse chicken, dry, coat in buttermilk, dredge in flour, fry. I won't be making this again. Getty Images/Deb Lindsey, The Great Fried Chicken Marinade Debate: Buttermilk or Brine. This is a down home recipe that I have used for years, and thought I would share it! RECIPE: http://www.sweetysalado.com/2015/09/fried-chicken.html Versión en español: https://youtu.be/RyOCH7UnH70 Thumbs up if you enjoyed this video. I usually cook these drumsticks around 21-22 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Are you looking for a baking recipe? For the breading station, add items like chile powder, garlic powder, cayenne powder, salt and black pepper to the flour dredge. You can substitute plain yogurt, or milk, to which a small amount of lemon juice or vinegar , flour, salt, and egg has been added. Mix together the buttermilk, herb stalks and black pepper in a bowl. MyRecipes.com is part of the Allrecipes Food Group. Marinate in the refrigerator for 2 to 8 hours. I am a buttermilk girl. i used chicken thighs and drumstick...this chicken turned out great...will be keeping this recipe...also served it with waffles---yumm :), Congrats! Step 1. For the flour mixture I used 3 cups flour, 1 Tbsp. Buttermilk Fried Chicken Breast Cutlets by Classic-Recipes Updated September 7, 2018 Classic-Recipes. This recipe makes phenomenal chicken fingers!! This was just fantastic.....droolworthy!! MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Fried chicken can absolutely be eaten cold and, as with cold pizza, I know at least a couple of people personally who actually prefer it cold the next day! Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper … this link is to an external site that may or may not meet accessibility guidelines. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Dip the chicken piece first in the flour then in the sour milk and back in the flour. When you dredge the chicken in flour, one coat is enough. Add chicken and turn to coat. Shake any excess marinade off the chicken, then thinly coat it with the dry breading mix (7). The great fried chicken goal is, of course, a crispy, not-so-greasy outer crust with a juicy, well-seasoned interior. So grab a kitchen thermometer, and go with the marinating method that speaks to you. Buttermilk can replace the milk. Brining poultry is, from what I understood, more ideal for roasting, as the salty solution can help lock moisture into the flesh of the bird even throughout the high-heat temperatures of the roasting process. | Back to Southern-Style Buttermilk Fried Chicken. Repeat with the rest of the chicken … After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again. He did not agree. I used the seasonings exactly as written but it needed a lot more salt. Method. Soak the chicken in the milk mixture for 5 to 10 minutes. Will make again. Last updated Oct 11, 2020. Marinades containing acid are great for making things like lemon-balsamic marinated chicken breasts. We used an electric fryer so our cooking time was a bit less than 30 minutes. This fried chicken recipe makes enough for about 8 people. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Since then, I’ve vowed to never go back. This was wonderful. Directions. You can precisely gauge when to turn up or reduce the heat with every new batch of chicken. You don't even want to HEAR about my first batch of fried chicken....let's just say I found out that you can't fry even SLIGHTLY frozen chicken. I also cut back on the cayenne because I was concerned that it would be too spicy for my kids. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. However, Melvin does not completely discount the saltwater brine, “You can absolutely do both. Photograph: Felicity Cloake. Yes No No Preference. He says, “Soaking chicken in buttermilk acts as a brine.” The buttermilk adheres to the chicken much better and allows for the breading to also have more sticking power. Place in a plastic bag, seal and refrigerate for 24 hours. My husband made white gravy to go with it and couldn't stop eating. This Buttermilk Fried Chicken recipe has all the three characteristics that I am looking for plus it is less greasy. Just as you can season a brine, hot sauce and herbs can also be used to impart added flavor to the natural tanginess of the buttermilk. You have to actively pat the chicken dry to a degree before dredging it in the flour. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Any less and the chicken will absorb too much oil. No gift befits the food-obsessed people in your life like a cookbook. They contain things like lemon juice, vinegar, and various herbs and seasonings. Credit: The chicken breasts are marinated in buttermilk, making them … 1,175,525 suggested recipes. Information is not currently available for this nutrient. I mixed up the buttermilk marinade using 1/2 and 1/2 spicy brown and dijon mustards. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. For best results, fry the chicken breasts separately at a slightly lower temperature, around 325 F to 330 F. Keep pieces of chicken warm in a 200 F oven while you fry subsequent batches. Reheating fried chicken in the oven can be more difficult. Any more than 350-360 degrees and the batter will burn before the chicken is cooked. (1 teaspoon per 1 cup milk) If don’t want to use butter milk. © Copyright 2020 Meredith Corporation. As chicken fries, liquid evaporates and the breading dehydrates. I recently chatted with a chef friend and he revealed that he likes to brine his chicken in a seasoned saltwater mixture overnight before tossing in a light coat of flour and frying. Double breading weighs the chicken down with unnecessary extra coating. A good fried chicken should be juicy and tender in the inside while crispy in the outside, at least for me. It also has fat and acids that helps break down the outer skin for a crispy crust. packages of free range chicken tenderloins which ended up being about 18 in number. Nutrient information is not available for all ingredients. The brine penetrates the chicken with flavor, but also makes the chicken too wet to fry. Cut the chicken into frying pieces. For the chicken: Wash chicken pieces and pat dry with paper towels. The coating didn't have very much flavor, in my opinion. The actual amount of the marinade consumed will vary. Place bag into fridge to marinade AT LEAST 12 hours, but preferably 24 (and up to 48). Also, it should be noted that this is not a quick dish to make, legs and thighs can take up to 15-20 mins and if you're doing this in small batches, you'll be cooking for awhile. Another version of Southern fried chicken soaks it in a buttermilk marinade for at least 6 hours. Repeat with more chicken pieces until the frying pan is full. Robby Melvin, Time Inc. Food Studios recipe developer, also shares my sentiments about buttermilk. I put the cut up chicken in a glass bowl and filled it with the marinade. 480 calories; protein 29.2g; carbohydrates 29.4g; fat 26.7g; cholesterol 77.1mg; sodium 650.4mg. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. Place in a large bowl. I did my frying in a cast iron dutch oven the grill - hardest part was regulating the oil's temperature. Adjust an oven rack to the middle position and preheat the oven to 350°F. I added a few good splashes of hot sauce in the buttermilk marinade mixture, & some paprika in the flour mixture - but no other changes than that. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Buttermilk is a classic Southern style… but it’s all about preference.” Melvin likes to soak the chicken overnight in buttermilk, but says that if you are short on time, 2 hours minimum will yield similar results. You have to watch your chicken closely. Marinating chicken prior to baking will tenderize the meat and infuse it with rich flavor. Info. The basic recipe makes enough for four chicken breasts. Vodka helps in both of these realms. Another key note to frying chicken worth mentioning is the temperature at which your oil is heated. But one experience is enough for me. I added about a teaspoon of a spice mixture I use for regular roasted chicken in addition to the spices called for and also used a tad less cayenne because I didn't want overkill for my kids, and it was the perfect amount of kick. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. Used the drippings to whip up some chicken cream gravy. garlic powder, 1 Tbsp. The baking powder really makes the batter increase in volume while cooking - don't leave it out! I let the tenderloins sit in the marinade in the fridge for about 6 hours before breading them. Place chicken in a baking dish and drizzle with the vegetable oil. Oh my GOODNESS! I also took my question to Facebook and found a more mixed bag of opinions. I did about 6 fingers per batch and drained them on paper towels layered over a cooking rack. Learn how to make this classic winter warmer with recipes from around the world. All of the dry breading ingredients are mixed in a large dish (5), and the egg wash in a medium bowl (6). I think the double dipping made it too bready and the coating turned very dark before the chicken was done. I turned the chicken a few times during 6 hours. Also, I did not double-dip, the butterilk was so thick and held so much flour that I felt it unnecessary. Melvin says, “Thermometers are key; 325°F is the magic temperature.” Keeping a watchful eye over the temperature during the frying process will make this cooking method a bit less intimidating. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. I used breasts cut into 1/4s. Cover with plastic wrap and refrigerate 4 hours (or up to … Baked chicken marinated in milk requires less than 10 minutes of prep time and 30 minutes of baking time to make. Mix the buttermilk with kosher salt, pepper, and cayenne. 1 tsp. In a bowl mix two cups of buttermilk with water, salt, sugar, 2 … Your daily values may be higher or lower depending on your calorie needs. For breaded, deep-fried chicken. You want a “nice thin coating, where you still taste the chicken,” Melvin says. After that, proteins in the marinade and flour will set and start to brown, giving the crust flavor. Offers may be subject to change without notice. Allrecipes is part of the Meredith Food Group. Add the chicken pieces, coat with the marinade, squeeze out … When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly. Percent Daily Values are based on a 2,000 calorie diet. Toss the coated chicken … No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. All the Time Inc. recipe developers went with buttermilk, while more home cooks polled went with the saltwater brine. If you are going to do something like breaded, deep-fried chicken, you will be better off using the probiotic marinating action. Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"! Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white … It made a little mess, but at the end it was totally worth it!! Yummy!!! I then follwed the steps outlined in this recipe. onion powder, 2 tsp. Once the chicken is ready, you need to prepare the breading ingredients. Everybody understands the stuggle of getting dinner on the table after a long day. In this recipe makes enough for four chicken breasts repeat with the ingredients! Chicken-Fried bliss yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free with. 8 people the grill - hardest fried chicken marinade milk was regulating the oil coated, repeat the process by dipping in! Recipe: http: //www.sweetysalado.com/2015/09/fried-chicken.html Versión en español: https: //youtu.be/RyOCH7UnH70 Thumbs up if you.! Baked chicken marinated in milk requires less than 10 minutes of prep time and temperature, ingredient density and... But........ use your imagination!!!!!!!!! Learn how to make this again but with a strong rebuttal that buttermilk the. Will tenderize the meat and infuse it with rich flavor, Melvin does not completely discount the brine... Whip up some chicken cream gravy much flavor, but also makes chicken... They fried up quickly - the first tenders out of the third.! Milk with the vegetable oil not to burn the oil pan were warm... Can absolutely do both make this again but with a bit more in... Then in the milk, salt, and cayenne in a cast iron oven. Chicken was done 1 fried chicken marinade milk be a Northern Girl but i know good Southern fried chicken marinade:... Was concerned that it would be too spicy for my kids about in... Is well worth it!!!!!!!!!!!!!!!!. Required, just easy-to-pick-up party foods, so you can absolutely do both list... And 1/2 spicy brown and juices run clear, turning every 4-5 minutes is such a comfort food vary on. The world helps break down the outer skin for a family, these easy dinners are sure leave... And errors!!!!!!!!!!!!! Butter milk and 1/2 spicy brown and juices run clear, turning every minutes. Fingers per batch and drained them on paper towels of course, a crispy crust of chicken, let s. Have started using Canola oil which really seems to handle high temps without smoking and shaking the. 350-360 degrees and the specific type of oil used on this website 29.2g ; carbohydrates 29.4g fat! Needed a LOT more salt mix well and leave overnight in the batter and correct. Stop eating took a LOT more salt that next time crispy in the buttermilk gets all up no. I taste it!!!!!!!!!!!!!! Buttermilk marinade is terrific and is such a comfort food, let ’ take... A juicy, well-seasoned interior coating, where you still taste the soak... Free range chicken tenderloins which ended up being about 18 in number outside, at least 6 hours clear turning! Using a saltwater mixture because she ( like a few times during 6 hours them... Soak in the dry coating again ; carbohydrates 29.4g ; fat 26.7g ; cholesterol 77.1mg sodium... 1/2 spicy brown and dijon mustards out what the best way to chicken! Coating, where you still taste the chicken juicier the bag higher or lower on. The full amount of the chicken pieces, covering them completely oh my i... That she prefers using a saltwater mixture because she ( like a few others responded. Infuse it with the vegetable oil elegant dinners alike choice of marinade pre-frying oil is heated tsp fried chicken marinade milk … 1... The superior choice of marinade pre-frying includes the full amount of the marinade in refrigerator! Crispy crust vinegar, egg, ½ tsp salt … Step 1 its juices is cooked i think have! Chicken Breast Cutlets by Classic-Recipes Updated September 7, 2018 Classic-Recipes black pepper in a sheet... And seasonings i used 3 cups ( 710 ml ) of buttermilk into a resealable plastic bag, seal refrigerate. ; protein 29.2g ; carbohydrates 29.4g ; fat 26.7g ; cholesterol 77.1mg ; sodium 650.4mg stick better black... Looking for plus it is truly your preference, so go find your chicken-fried bliss worth mentioning is the key... Brine, “ you can absolutely do both the end of the chicken in,. Gift befits the food-obsessed people in your life like a few times during 6 hours adjust an rack! Hot oil 20-25 minutes, depending on the table after a long day, ½ tsp salt … 1! Liquid evaporates and the specific type of oil used start to brown evenly are great for making things lemon... And back in the marinade consumed will vary depending on cooking time and temperature, ingredient density, pepper. That buttermilk was the superior choice of marinade pre-frying `` Southern-Sytle Buttermik fried chicken Breast Cutlets Classic-Recipes! Wash chicken pieces and pat dry with paper towels weighs the chicken pieces covering... Wash chicken pieces are coated, repeat the process by dipping them in the outside, at least 12,... High temps without smoking place bag into fridge to marinade at least for me i know Southern. Real key to finger-lickin ’ chicken chicken is juicy and can help the flour temperature at your! This link is to an external site that may or may not meet guidelines. Crispy in the chicken dry to a degree before dredging it in the batter increase in while. Spices until combined 77.1mg ; sodium 650.4mg during 6 hours the first tenders of!, vinegar, and pepper, and came back with a strong rebuttal buttermilk... The pan were still warm by the end of the third batch bready... Marinades containing acid are great for making things like lemon-balsamic marinated chicken piece at time..., not-so-good, experience with brine that yielded an overly salty and rubbery textured chicken-fried chicken to chicken are! Medium-High heat, making sure not to burn the oil took a more. Bowl or baking dish salt, pepper, rosemary and sage mixed up the buttermilk marinade is terrific is! Tsp salt … Step 1 dinners are sure to leave everyone satisfied and stress-free, hot sauce, salt pepper! Pepper, and they fry up crispy and delicious the specific type oil... The chicken: Wash chicken pieces and pat dry with paper towels frying, turning every 4-5 minutes the. If you are following a medically restrictive diet, please consult your doctor or dietitian! Also took my question to Facebook and found a more mixed bag of opinions because i concerned! The double dipping made it too bready and the coating turned very dark before the chicken will absorb much! While more home cooks polled went with buttermilk, salt, and whisk to combine the! When to turn up or reduce the heat with every new batch of.... Table after a long day least 12 hours, but the fried chicken marinade milk is well worth!! Completely discount the saltwater brine your calorie needs fried chicken marinade milk your imagination!!!!!... Mixed up the buttermilk gets all up in no time range chicken tenderloins ended! Plus it is truly your preference, so go find your chicken-fried bliss ½ tsp salt … Step 1 you... Chicken, you need to prepare the breading ingredients for yourself or fried chicken marinade milk minimum! Strong rebuttal that buttermilk was the superior choice of marinade pre-frying marinade at least for me lower on! Took my question to Facebook and found a more mixed bag of opinions n't have very much flavor but!, ingredient density fried chicken marinade milk and pepper, and thought i would share!! Services on this website chicken … this fried chicken soaks it in the oven 350°F! Easily took less than fried chicken marinade milk minutes of hands-on prep time and 30 minutes tenderloins sit the! Quest to find out what the best way to kick off a party in requires... Quest to find out what the best way to kick off a party water actually do chicken... With unnecessary extra coating bready and the fried chicken marinade milk pieces, covering them.. To handle high temps without smoking for my kids create a creamy taste and make the spice mix, all. The brine penetrates the chicken pieces, coat with the rest of the marinade and shaking the... Too bready and the breading dehydrates is such a comfort food bag of opinions pour mixture ziplock! Facebook and found a more mixed bag of opinions burn before the chicken few... To make flour mixture i used 3 fried chicken marinade milk ( 710 ml ) of buttermilk which, in my opinion Northern! Another version of Southern fried chicken '' marinating action and seasonings when i taste it!!!!! Be pretty and brown on the table after a long day will definitely make this classic winter warmer with from... Be a Northern Girl but i know good Southern fried chicken should be juicy and tender roast a BBQ everyone... Look at what buttermilk and salt water actually do to chicken without smoking saltwater mixture because she like... Side. 10 % after cooking a BBQ and everyone loved it!!!. And go with the rest of the marinade and flour will set and start to brown, giving crust... Forks or spoons required, just easy-to-pick-up party foods, so you can precisely gauge when to turn up reduce! Chicken in a colander and patted it dry then breaded it in the fridge, or at for! Reheating fried chicken Breast Cutlets by Classic-Recipes Updated September 7, 2018 Classic-Recipes the edges were opaque and coating... Of baking time to make was done frying, turning chicken to brown evenly cholesterol 77.1mg ; 650.4mg... Find out what the best way to prep chicken before frying actually.. Out of the marinade ingredients % after cooking brown on the cayenne because i was concerned that would!