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Saturday, August 18 2012
 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.

 


 
Buttermilk-Brined Fried Chicken
Recipe from 
Servings: Makes 6 servings.
Prep Time: 30 mins
Total Time: 2 hrs 42 mins
 
 
ingredients
  •  
     cups  buttermilk
  •  
    1/3  cup  coarse salt
  •  
     tablespoons  sugar
  •  
    2-1/2  to 3 pounds  meaty chicken pieces (breast halves, thighs, and drumsticks)
  •  
     cups  all-purpose flour
  •  
    1/4  teaspoon  salt
  •  
    1/4  teaspoon  black pepper
  •  
    3/4  cup  buttermilk
  •  
        Cooking oil
  •  
 
directions
For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
 
In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
 
Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
 
Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
 
5. Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.Daily Values: 1% vit. A, 2 % vit. C, 10% calcium, 17% iron.Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat
 
nutrition information
Per serving: Calories 549, Total Fat 30 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 88 mg, Sodium 1191 mg, Carbohydrate 35 g, Total Sugar 4 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 9%, Iron 19%. Exchanges: Starch 2.5, Medium-Fat Meat 3.5, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Buttermilk-Brined Fried Chicke AT 10:14 am   |  Permalink   |  0 Comments  |  Email
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