Best 2 Chef Johns Buttermilk Fried Chicken Recipes

Are you looking for a mouthwatering, crispy, and flavorful buttermilk fried chicken recipe? Look no further! This article will guide you through the process of making "Chef John's Buttermilk Fried Chicken," a dish that has become a hit among food enthusiasts and home cooks alike. With its tender and juicy meat, perfectly seasoned coating, and golden-brown crust, this recipe is sure to tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

BUTTERMILK FRIED CHICKEN

Buttermilk Fried Chicken image

Provided by Food Network

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

Steps:

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
Turn chicken pieces and cook for another 10-15 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

### 3 Key Takeaways for Crispy, Juicy Buttermilk-Fried Goodness 1. **Brining for Flavor and Moisture**: - Tenderize and infuse your chicken with buttermilk's lactic acid and herbs. - Add seasonings like salt, cayenne, paprika, and thyme for extra taste. - Brine for at least 2 hours, up to 12 hours for maximum effect. 2. **Coating for Texture and Crunch**: - Use a combination of all-purpose and breading flours for a crispy, golden crust. - Add spices like salt, black and white peppers, and paprika for a savory kick. - Ensure your chicken is evenly coated before frying to achieve consistent crispiness. 3. **Flawless Fying for Perfection**: - Maintain a constant oil temperature of 350°F (175°C) for even cooking. - Don't overcrowd the pan to prevent steaming and soggy chicken. - Fry in batches, adjusting the heat if needed, to maintain the ideal temperature. ### Culinary Notes: Enhancing Your Buttermilk-Fried Delight - **Buttermilk Marinating**: - Enhance the chicken's succulence by marinating it in buttermilk for longer durations, up to 24 hours. - Add herbs and spices to the buttermilk for extra infusion of flavors, such as rosemary, oregano, or chili powder. - **Breaded Coating Variations**: - Try using different types of breading flours for distinct textures. Panko breadcrumbs can add a flaky crunch, while cornmeal adds a rustic, golden crust. - Incorporate grated Parmesan cheese or crumbled bacon into the breading mixture for added savoriness and richness. - **Flawless Fying Techniques**: - Use a deep, heavy-bottomed pot or fryer to maintain a stable oil temperature. - Gradually lower the chicken into the hot oil to prevent splatters and ensure even cooking throughout. - Use a thermometer to monitor the oil temperature and adjust as needed to achieve the perfect crispiness. - **Serving Suggestions**: - Complement the buttermilk-friend chicken with classic sides like mashed картофель, green peas, or coleslaw. - Elevate your dish with a drizzle of hot, zesty buffalo or sweet and tangy barbecue соус. - For a refreshing finish, serve with a wedge of juicy, tangy wedges.