Buttermilk Fried Chicken
Fried buttermilk chicken could the best fried chicken on the planet. From peppercorn to herb-crusted varieties, these easy fried buttermilk chicken recipes are pushovers at parties and picnics.See Popular Buttermilk Fried Chicken Recipes
Whether served fresh from the skillet or cold and crisp the day after, this buttermilk fried chicken is perfect for dinner, a potluck, or a picnic.
Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.
The secret to making this Buttermilk-Brined Fried Chicken as a weeknight family-favorite? Prepare the buttermilk brine the night before -- the extra soaking will only make the chicken taste better, and that way, come dinnertime, all you have to do is bread the bird and fry it up. Trust us, this is the type of meal that tastes like you spent hours on it, when in reality, fried chicken only takes about half an hour to make.
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These chicken pieces marinated in buttermilk and hot pepper sauce, then coated in seasoned flour and fried, creates the crispiest and juiciest fried chicken dinner ever. Your family will love this meal!
When time is short, turn to this tasty main dish recipe of buttermilk fried chicken, tomato jam, polenta, and spinach that can be prepared in less than 30 minutes.
It may sound fattening, but buttermilk is actually low in fat and high in protein and calcium. Unlike skim milk, which is thin and watery, buttermilk is thick and creamy. It even contains probiotics, beneficial bacteria that help keep your digestive system healthy.
Great news - crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken - that is good news.
This recipe crisps chicken in the oven rather than in a skillet or deep-fat fryer, cutting down on calories and fat.
With all due respect to a certain goateed colonel, as well as a nod to Olive Oyl's better half, fried chicken is just better when you fry it up yourself. The breading piled on at your favorite takeout fried-chicken joint is just too much of a good thing, and also too much of things you'd probably like to cut down on, namely salt and fat. OK, we admit to having a soft spot for the occasional bucket of the stuff, but the money we save by firing up our own fryer is all the incentive we need to opt for home cooking.